Sizzling Steak Recipes for the Grill
Grilled New York Strip Steaks
For the absolute best of a classic, everything-you-expect grilled steak experience, you simply can’t beat the New York strip steak.
Monterrey-Style Skirt Steak
Be sure to slice the steak against the grain--it'll be a little tough and chewy otherwise.
Ultimate Tomahawk Steak
Whether you're sharing it with a loved one or serving it up to your family, this steak is destined to impress. Be sure to call your butcher ahead of time to reserve a tomahawk.
Korean-Style Grilled Hanger Steak with a Pickle Bar for the Beach
Marinate hanger steak in a mixture of soy sauce, sesame oil and ginger, grill, and serve with an assortment of pickled vegetables for a Korean-inspired dinner.
Skirt Steak Soft Tacos with Avocado-Corn Salsa
Warm corn tortillas and a colorful, chunky salsa transform simple grilled skirt steak into a fantastic--and surprisingly light--summer meal.
These spicy, meaty kebabs will satisfy the heartiest appetites. Our ingenious method of microwaving then grilling the potatoes ensures they remain perfectly tender on the inside without having to boil them on the stovetop. Serve with a tomato salad on the side for a simple, summery meal.
Grilled Flat Iron Steak with Charred Tomato Relish
This smoky relish is delicious on just about anything you grill; from fish to chicken, or even thick slices of country bread.
Grilled Hanger Steak with Zucchini Salsa
We love this low-cost cut for its big, beefy flavor, but feel free to substitute flank or skirt steak in a pinch. Slice medium-rare steak against the grain for melt-in-your-mouth bites. Tuck leftovers into a whole-wheat tortilla for a tasty lunch.
Grilled Flash-Marinated Skirt Steak
Grilled Flash-Marinated Skirt Steak
Spice-rubbed Grilled Flank Steak
Charred Steak Salad with Spicy Dressing
Grass-Fed Flat Iron Steak with Grilled Ratatouille
Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak's lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly--they only need about 3 minutes on a searing hot grill to hit medium-rare.
Red Wine-Marinated Steaks with Grilled Vegetables
Steak and Veggies with Zesty Chimichurri
Beef tenderloin fillets make this quick summer dish a little special. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side.
Get ready for the most epically delicious taco night of your life. The stars? A hunk of skirt steak and a classic, flavor-packed carne asada marinade. While we went with skirt steak, you can use whatever cut of steak you prefer (flank, sirloin, etc.) to soak to tender perfection in the multipurpose marinade. After you’ve allowed your beef to marinate for at least 4 hours (and up to 12) and grill it to your desired degree of doneness, you’re ready to eat. You can enjoy the steak sliced over rice, in a salad, or with your favorite side dishes—or go with our favorite, and serve it as seen here in charred corn tortillas with a variety of toppings, like sliced avocados, crumbled queso fresco, sliced radishes, minced onion, lime wedges, and fresh cilantro.
Tuscan Steak Salad
A steak dinner for two feels date-night special, but this meal couldn't be easier. One 8-ounce strip steak is just enough for two; if you care for different levels of doneness, cut the steak in half before grilling.
Grilled Steaks with Celery and Anchovy Salad
This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half. Also, cutting the celery by hand gives you neater, crisper pieces than if you use a handheld slicer or a food processor.
Grilled Rib-Eye Steaks with Blistered Padrón Peppers
With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. Inspired by the cider-house tradition in the Spanish countryside, Matthew Dillon of Bar Sajor restaurant in Seattle adds a phenomenal but simple sauce from the resting juices and a touch of cider vinegar and honey. He grills the meat over wood at the restaurant; for home grillers, he recommends hardwood charcoal and fruitwood chips.
Grilled Flank Steak Gyros
Don't feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp.
Grilled Skirt Steak and Asparagus with Miso Drizzle
Grilled skirt steak gets a boost of flavor from an umami-rich miso-and-soy sauce glaze. Serve with Sesame Jasmine Rice and asparagus.
Grilled Molasses Flank Steak with Watermelon Salsa
Smoky sweet molasses flank steak pairs perfectly with the fresh watermelon salsa.
Maple-Mustard-Glazed Balsamic Steaks With Blue Cheese-Pecan Confetti
Showcase flat-iron steak by marinating it in a balsamic-maple syrup mixture, then topping it with chopped pecans and crumbled blue cheese. This 5-Star recipe is a great choice for entertaining.
Peppered Rib-Eye Steaks
A simple rub of black and red ground peppers, lemon pepper, garlic powder and parsley flakes takes rib-eyes from good to extraordinary. One hour of stand time is all it takes to create this great flavor in the steaks.
Tenderloin Steaks with Gorgonzola Butter
Indulge in beef tenderloin steaks that are marinated in tawny Port and topped with crumbled gorgonzola cheese. You get a flavor bonus (as well as a side dish) with the onions that are grilled alongside the steaks.
Skirt Steak Diablo
You can marinate the steak for as little as 30 minutes and still get great flavor in the meat. Because skirt steak is not a thick cut, it grills in about 6 to 8 minutes.
Steak with Grilled Fries
It's hard to beat the combo of steak and fries for dinner. This recipe features porterhouse steak and wedges of baking potato and sweet potato for the fries.