Grilling steak is an art, with different cuts offering unique flavors and textures. From flank steak to rib eye, there are countless ways to create mouthwatering dishes with simple marinades and sauces that enhance the natural flavors of the meat. Here are eight delicious ways to grill steak that will elevate your barbecue game.
Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter
Liz Mervosh’s recipe begins by marinating skirt steak in a Maggi and miso blend for 30 minutes to infuse it with rich umami flavors. The steak is then topped with a homemade compound butter made with Meyer lemon and nori, adding a tangy and savory twist. The grilled cipollini onions provide a perfect sidekick to the flavorful steak.
Grilled Skirt Steak with Mustard Greens Chimichurri
Steak and chimichurri are a classic duo, and Adrienne Cheatham’s twist adds mustard greens, Fresno chili, and garlic to the mix for an extra kick. This spicy variation of the Argentinean favorite complements the grilled skirt steak beautifully, making for a fresh and zesty meal.
Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce
This recipe features rib eye steaks basted in butter infused with suya, a peanut-based West African spice blend with smoky, nutty flavors. The steaks are reverse-seared to achieve a perfectly charred exterior while keeping the inside tender and medium-rare. The cool cucumber-yogurt sauce balances the heat of the suya, while grilled okra adds an earthy touch.
Carne Asada Clásica
Originating from the cattle-rich northern Mexican states, carne asada is a staple for a reason. The thin cuts of beef are seasoned simply and grilled to perfection, delivering a tender and flavorful steak experience. This dish pays homage to the rich heritage of Mexican barbecue, where quality meat and fire combine for irresistible results.
Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo
Ann Taylor Pittman pairs skirt steak with baby Dutch yellow potatoes and chorizo on skewers for a hearty and flavorful meal. The combination of steak and potatoes is a classic, and the addition of spicy chorizo kicks up the flavor profile. The red pepper mayo adds a creamy, tangy dip that ties everything together.
Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce
Donny Sirisavath’s smoke-grilled tri-tips pay tribute to his Laotian roots and Texas upbringing, where barbecuing over hardwood coals was a family tradition. The tri-tips are smoked to perfection, and the Jeow Som dipping sauce, a tangy and spicy Laotian condiment, adds a bright and zesty finish to the smoky beef.
Balsamic Marinated Flank Steak
A 24-hour balsamic vinaigrette marinade transforms flank steak into a flavorful masterpiece. Grace Parisi’s recipe suggests drizzling extra vinaigrette over the grilled meat and veggies to enhance the dish’s savory and tangy notes. The long marinade time ensures the steak is deeply infused with flavor, making it tender and delicious.
Charred Cucumber Panzanella with Grilled Steak
Chef Caroline Glover’s dish pairs a hearty grilled steak with a light and refreshing charred cucumber panzanella salad. Whether you use flank, Wagyu, or New York strip steak, the marbling of the meat ensures juicy bites, while the charred cucumber and bread salad add a burst of freshness that complements the richness of the steak perfectly.
