These simple grilled steak recipes are foolproof and delicious. Whether you opt for a quick and classic route or sample a tasty steak marinade recipe, you'll want to make these grilled steak tacos, steak salads, and hearty beef entrees over and over again. Fire up the grill!
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Grilled Flat Iron Steaks with Chimichurri
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Give flat iron steaks a double dose of flavor via a Mexican-spiced grilled steak rub and a cilantro-parsley chimichurri. If you're lucky enough to have leftovers, stuff a few steak slices, veggies, and a spoonful of chimichurri inside of a tortilla for scrumptious grilled steak tacos.
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Flat Iron Steaks with Avocado Butter
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Herbes de Provence, salt, and black pepper are all you need to build this easy as one-two-three grilled steak rub. While the red meat cooks, stir together the remarkably creamy Avocado Butter to melt on top.
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Steaks with Roasted Garlic
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Smash roasted garlic cloves on grilled rib eye for a mildly sweet and earthy (and low-calorie) topping. Try this grilled steak recipe with garlic bread or garlic mashed potatoes to expand on the entree flavors.
To save time and make the most of ingredients, the cilantro steak marinade recipe for this main dish salad is the same as the dressing drizzled over the finished bowl. If you prefer, swap a scoop of guacamole for the avocado slices.
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Rib Eye Steaks and Peaches
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Have you ever combined thyme and peaches in the same dish before? Now's the time! Those two—plus, balsamic, butter, sugar, and black pepper—team up for a terrific summery topping for this grilled rib eye steak recipe.
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Thai Rice Noodle and Grilled Steak Salad
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Twelve ounces of grilled flank steak is plenty for four servings when you mix it with rice noodles and heaps of veggies and herbs. A Thai citrus dressing brings it all together.
Filling Salads That Eat Like a Meal
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Skirt Steak Tacos with Guacamole and Lime Crema
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Instead of a saucy texture, the spicy steak marinade recipe for these tacos is a well-seasoned thick paste. Rub it all over the skirt steak and let everything chill overnight (or at least two hours). We pretty much guarantee you'll want to steal a few bites of steak before bringing these tacos to the table.
A refreshing dipping sauce of cool sour cream, creamy avocado, cucumber, and hot jalapeños jazzes up grilled skirt steak. Plate alongside a crunchy cucumber salad for a light yet satisfying grilled steak dinner recipe.
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Cowboy Steak and Whiskey Butter
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Here's a brilliant hack if you're not a fan raw onions or shallots: Tame them by soaking in whiskey or balsamic vinegar before draining and adding to herb butters (like this parsley version) or salads. Use the spirited butter blend to top this spice-rubbed grilled rib eye steak recipe.
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Lemon Butter Flank Steak
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Lemongrass is a surprising ingredient in the herb butter topping this juicy grilled steak dinner. Along with cilantro, cabbage, bean sprouts, and green onions, the buttery topping gives this grilled flank steak recipe an infusion of Asian flavors.
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Flank Steak and Plum Salad with Creamy Chimichurri Dressing
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Use plain Greek yogurt and light mayo as the base for the creamy yet low-calorie chimichurri dressing for this healthy grilled steak recipe. If you like your plums even sweeter, add them to the grill next to the steaks and onion slices to caramelize the fruit's natural sugars.
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Steak and Tomatoes on Toast
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Perfectly-cooked grilled flank steak can be on full display when you serve it open-faced sandwich-style. Allow the steak to rest for 5 minutes after grilling and slice against the grain for the most tender, juicy results.
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Chocolate Balsamic and Blue Cheese Fillet
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A cracked-pepper encased beef tenderloin is topped with a balsamic-chocolate drizzle and sprinkled with blue cheese to make a decadently rich steak grilled steak recipe. Serve with mashed potatoes and grilled asparagus for a steakhouse-like experience.
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Mediterranean Strip Steaks
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The bright flavors of the Mediterranean—lemon, olive oil, feta cheese, and oregano—complement the smoky paprika and brown sugar in the grilled steak rub.
Tip: For perfectly grilled lemons, place them cut side down, directly over the coals, for 2 minutes.
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Grilled Texas Steak Sandwiches with Dilled Horseradish Sauce
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A slather of homemade horseradish sauce takes this grilled streak sandwich totally over the top. Serve the juicy meat on thick Texas toast with plenty of fresh dill.
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Reverse-Seared Grilled Ribeye Steaks
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This grilled steak recipe takes a bit of planning as you'll need to salt it up to 48 hours before cooking. Once you're ready, cook the steak over indirect heat and finish over high heat to seal in all the juices.
Rib-Eye Steaks. Usually bone-in, rib-eye steak is a tender cut from the rib section of a cow's back and is a popular choice for those who love meaty, piquant meals. ...
New York strip is the ideal cut of steak if you're cooking for a group and want to make everyone happy. “This is one of the most crowd-pleasing steaks out there because it's one solid muscle, not like a ribeye, and it's perfect for easy slicing and sharing,” Peisker says.
If you are pressed for time and want a steak with an excellent outside finish and texture without sacrificing the inside juiciness, then pan-frying is a great option. But if you prefer to cook outdoors or if using fewer oils in your cooking is important, then grilling your steak is the choice for you.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.
Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.
Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub. 4.
As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.
Generally, for a one-inch-thick steak, grill for around 4 to 5 minutes per side. On a charcoal grill, two techniques are to sear or reverse-sear it with two heat zones. To sear, grill first on high heat then finish on indirect heat. This creates a more crispy outer edge.
Opt for 36- to 42-ounce cuts, and aim to have about five to six ounces of meat per person. This way, even for a large party of 12 to 14 people, you'd only need to cook two steaks. Voltaggio's go-to selections for serving multiple people are porterhouse and bone-in rib eye steaks.
While you don't want to have oil dripping into the flames, a light brushing will do wonders in keeping your foods from sticking. One great grilling trick is to mist your meats with an extra virgin olive oil spray several times as they are grilling. This creates a glaze on your meat and adds yet another layer of flavor.
Food Network suggests that thicker cuts of steak, like sirloins, fare best in the air fryer because they get nice and brown on the outside, but remain tender inside. I grabbed a couple of top sirloins from Trader Joe's that were each a couple inches thick.
Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. Sear first over direct heat, then finish over indirect heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time.
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.
Ribeye and strip are slightly thicker cuts that will be able to achieve a dark char from the heat while maintaining a pink, medium-rare center. The grill will impart a delightful flavor on any cut of steak, but ribeye and strip steak might be the best starting point for beginners.
Buying a whole strip loin is not only a great way to save money on expensive steaks (at Costco, for instance, I can find Prime grade New York strips at less than half the cost of buying individual steaks from Whole Foods or another supermarket that carries Prime meat), it also gives you more control over your final ...
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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