Grilling steak is an art form that can transform a simple cut of meat into a gourmet meal. Whether you prefer flank, strip, or tri-tip, there are countless ways to enhance the flavor and texture of your steak. From innovative marinades to unique accompaniments, these recipes will take your grilling game to the next level.
Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter
For this delicious recipe, F&W recipe creator Liz Mervosh marinates skirt steak in a Maggi and miso marinade for 30 minutes to infuse it with deep umami flavor. The star of the show is the spicy, flavorful handmade compound butter made with Meyer lemon and nori. The butter melts over the hot steak, adding a rich, tangy, and slightly briny taste that pairs perfectly with the savory meat. Serve with grilled cipollini onions for an extra layer of sweetness and texture.
Grilled Skirt Steak with Mustard Greens Chimichurri
Steak and chimichurri are a classic combination, but cookbook author Adrienne Cheatham adds a unique twist with mustard greens. This herby green sauce gets a spicy kick from minced Fresno chili, spices, and garlic. The result is a vibrant, zesty condiment that complements the rich, beefy flavor of grilled skirt steak. This dish is perfect for those who love a bit of heat and a lot of flavor.
Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce
This recipe features rib eye steaks basted in butter seasoned with suya, a spicy, nutty, and smoky peanut-based West African spice blend. Reverse-searing the steaks ensures a beautifully seared exterior and a tender, medium-rare interior. Served with okra and a refreshing cucumber-yogurt sauce, this dish offers a delightful balance of rich, spicy, and cool flavors. It’s an exotic twist on traditional steak that will impress your guests.
Carne Asada Clásica
Carne asada is a staple in northern Mexican cuisine, originating from the cattle-rich regions of Sonora and Nuevo León. This dish features steak marinated in a mixture of citrus juice, garlic, cilantro, and spices, then grilled to perfection. The marinade infuses the meat with a tangy, savory flavor that’s enhanced by the char from the grill. Serve with tortillas, grilled vegetables, and your favorite salsa for a true Mexican feast.
Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo
Cookbook author Ann Taylor Pittman combines steak with potatoes for a match made in heaven. Strips of skirt steak are threaded onto skewers with baby Dutch yellow potatoes and chorizo, then grilled until everything is perfectly cooked. The kebabs are served with a smoky red pepper mayo that adds a creamy, spicy finish. This dish is a fun and flavorful way to enjoy steak and potatoes with a twist.
Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce
2020 F&W Best New Chef Donny Sirisavath brings his Laotian roots and Texas upbringing together in this dish. Tri-tip steak is smoke-grilled over hardwood coals for a rich, smoky flavor, then served with Jeow Som, a tangy and spicy Laotian dipping sauce. The combination of smoky steak and bright, zesty sauce is irresistible. This recipe is a tribute to the fusion of cultures and flavors that define modern American cuisine.
Balsamic Marinated Flank Steak
A 24-hour marinade of balsamic vinaigrette gives flank steak incredible depth of flavor. The acidity of the balsamic tenderizes the meat while infusing it with a sweet and tangy taste. Grill the steak to your desired doneness and drizzle additional vinaigrette over the top for an extra punch of flavor. This simple yet sophisticated dish is perfect for a weeknight dinner or a special occasion.
Charred Cucumber Panzanella with Grilled Steak
Chef Caroline Glover created this dish with a variety of steak options in mind, including flank, Wagyu, or New York strip steaks. Each cut should have a good amount of marbling for the best flavor and texture. The steak is grilled to perfection and served alongside a charred cucumber panzanella salad. The salad, made with grilled cucumbers, tomatoes, and crusty bread, is tossed in a tangy vinaigrette. This dish is a refreshing and satisfying way to enjoy steak with a summer twist.
