50 Grilled Steaks

Choose from dozens of grilled steak recipes from Food Network Magazine. 

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Skirtsteak_14677.tif

Chimichurri (No. 2)

Photo by: Christopher Testani

Christopher Testani

Chimichurri (No. 2)

Skirt

1. Basic Skirt Steak Let 1 skirt steak (about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare. Let rest 5 minutes; slice on the diagonal.

2. Chimichurri Mix 1 cup each finely chopped parsley and cilantro, 1 bunch finely chopped scallions, 1 finely chopped garlic clove, 1 tablespoon finely chopped oregano, 1/2 cup olive oil and 1/4 cup red wine vinegar; season with salt and pepper. Serve over Basic Skirt Steak (No. 1).

3. Sriracha-Scallion Marinate 1 skirt steak in 3 tablespoons Sriracha, 2 tablespoons each soy sauce and vegetable oil, 1 bunch chopped scallions and 1/2 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1). Serve topped with more scallions.

4. Garlic-Lime Marinate 1 skirt steak in 2 tablespoons vegetable oil, 1 tablespoon chili powder, the juice of 2 limes, 4 minced garlic cloves, 1 teaspoon kosher salt and 1 sliced onion in the refrigerator, 2 to 4 hours. Grill (see No. 1) along with the sliced onion.

5. Chinese Orange Marinate 1 skirt steak in the zest and juice of 1/2 orange, 4 minced garlic cloves, 1 tablespoon each brown sugar, soy sauce, dry sherry and minced ginger, 1/4 teaspoon sesame oil and 1 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1).

Flank

6. Basic Flank Steak Let 1 flank steak (3/4 to 1 inch thick, about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain.

7. Bloody Mary Pierce 1 flank steak all over with a fork; toss with 1/2 cup tomato-vegetable juice, 1 tablespoon each horseradish and Worcestershire sauce, 3/4 teaspoon each celery seeds and kosher salt, and 1 thinly sliced lemon. Refrigerate 4 to 8 hours. Grill (see No. 6).

8. Barbecue Pierce 1 flank steak all over with a fork. Mix 2 tablespoons barbecue sauce, 1 tablespoon each dark brown sugar and chili powder, and 1/4 cup chopped cilantro; rub all over the steak and refrigerate 4 to 8 hours. Grill (see No. 6).

9. Balsamic-Herb Pierce 1 flank steak all over with a fork; toss with 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 minced garlic cloves and 1 teaspoon each kosher salt, minced rosemary and oregano. Refrigerate 4 to 8 hours. Grill (see No. 6).

10. Kiwi Pierce 1 flank steak all over with a fork. Mix 1 minced kiwi with 1 teaspoon kosher salt; rub on the steak. Refrigerate 45 minutes. Grill (see No. 6). For topping, toss 4 diced kiwis, 1 diced cucumber, 1 minced jalapeño and 1 tablespoon each lemon juice, vegetable oil, honey and chopped cilantro; season with salt.

Hanger

11. Basic Hanger Steak Let 1 hanger steak (about 1 1/2 pounds, center membrane removed) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 5 minutes per side, then over medium low, covered, about 2 more minutes per side for medium rare. Let rest 5 minutes; slice against the grain.

12. Moroccan Mix 2 tablespoons harissa (chili paste) with 1/2 teaspoon kosher salt and 1/4 teaspoon each ground cumin and cinnamon; rub all over 1 hanger steak and let sit 10 minutes. Grill (see No. 11).

13. Honey-Miso Whisk 1/4 cup white miso with 2 tablespoons water, 1 tablespoon honey and 1 teaspoon sesame oil. Grill Basic Hanger Steak (No. 11), brushing with the sauce occasionally.

14. Rosemary-Mustard Marinate 1 hanger steak in 1/4 cup grainy mustard, 1 grated garlic clove, 2 tablespoons each olive oil and white wine vinegar, 1/2 teaspoon Worcestershire sauce and 2 rosemary sprigs in the refrigerator, 6 to 8 hours. Grill (see No. 11).

15. Pickled Onion Bring 1 cup water, 1/3 cup each cider vinegar and brown sugar, the zest of 1 lime (in wide strips), 1/2 habanero chile and 1 tablespoon kosher salt to a simmer, stirring. Pour over 1 sliced red onion; let cool. Drain. Serve with Basic Hanger Steak (No. 11).

Filet Mignon

16. Basic Filet Mignon Let 4 filet mignon steaks (1 to 1 1/4 inches thick, 7 to 8 ounces each) come to room temperature. Pat dry and season with salt and pepper. Tie with twine around the side to secure the shape. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Let rest 5 minutes.

17. Au Poivre Simmer 3/4 cup heavy cream with 1/2 cup chicken broth and 1 tablespoon crushed black peppercorns over medium heat until slightly thickened, about 20 minutes. Add a splash of dry sherry and season with salt. Coat 4 filet mignon steaks with crushed black peppercorns; grill (see No. 16). Serve with the sauce.

18. Bacon-Wrapped Wrap 1 bacon slice each around the side of 4 filet mignon steaks, then tie with twine; grill (see No. 16).

19. Blue Cheese–Stuffed Make a deep slit in the side of each of 4 filet mignon steaks with a paring knife; stuff each with 1 teaspoon crumbled blue cheese, then tie. Grill (see No. 16). Top with more blue cheese.

20. Porcini Butter Mix 3 tablespoons softened butter with 1 tablespoon finely ground porcini mushrooms and 1/4 teaspoon kosher salt. Grill Basic Filet Mignon (No. 16), brushing occasionally with some of the butter. Serve topped with the remaining butter.

Sirloin

21. Basic Sirloin Steak Let 1 boneless sirloin steak (3/4 inch thick, about 1 1/2 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 4 to 5 minutes per side for medium rare. Let rest 5 minutes; slice against the grain.

22. Coffee-Rubbed Pierce 1 sirloin steak all over with a fork. Mix 2 teaspoons each chili powder, instant espresso, ground cumin and brown sugar with 1/2 teaspoon each thyme leaves and smoked paprika; rub all over the steak and grill (see No. 21).

23. Montreal-Style Pierce 1 sirloin steak all over with a fork. Coarsely grind 1 teaspoon each coriander seeds and black peppercorns, and 1/4 teaspoon each granulated garlic and red pepper flakes. Mix with 1 3/4 teaspoons kosher salt. Rub all over the steak and grill (see No. 21).

24. Tuscan Saute 1 each chopped onion, carrot and celery stalk in 1/2 cup olive oil with 2 sprigs each thyme and rosemary and 2 crushed garlic cloves; let cool. Add 1/2 cup white wine. Pierce 1 sirloin steak all over with a fork; add to the marinade and refrigerate 4 to 8 hours. Grill (see No. 21).

25. Garlic-Ginger Heat 1/4 cup vegetable oil; pour over 2 tablespoons grated peeled ginger and 3 grated garlic cloves. Stir in 1/2 teaspoon each rice vinegar and sesame oil. Let steep 5 minutes; strain. Pierce 1 sirloin steak all over with a fork; grill (see No. 21), brushing occasionally with the flavored oil.

Rib-Eye

26. Basic Rib-Eye Steaks Let 4 bone-in rib-eye steaks (1 inch thick, about 1 pound each) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare. Let rest 5 minutes.

27. Bearnaise Combine 2 large pasteurized egg yolks and 1 teaspoon each lemon juice and dijon mustard in a blender. With the motor running, drizzle in 1 stick melted butter. Stir in 1 tablespoon chopped tarragon; thin with water if needed and season with salt. Serve over Basic Rib-Eye Steaks (No. 26).

MOJORibeye_14861.tif

MOJORibeye_14861.tif

Mojo Rib-Eyes

Photo by: Christopher Testani

Christopher Testani

28. Mojo Coat 4 rib-eyes with the juice of 2 oranges and 1 lime, 1 tablespoon each chopped oregano and garlic, and 1/2 teaspoon kosher salt; set aside 20 minutes. Grill (see No. 26) along with some orange wedges. Boil the marinade; season with salt and sugar. Let cool slightly. Serve over the steaks.

29. Gremolata Mix 1 bunch chopped parsley, 1 each minced shallot and garlic clove, and 1 teaspoon lemon zest; season with salt. Serve over Basic Rib-Eye Steaks (No. 26).

30. Horseradish Butter Mix 1 stick softened butter and 2 tablespoons each horseradish and minced scallions; season with salt. Serve over Basic Rib-Eye Steaks (No. 26).

Tri-Tip

31. Basic Tri-Tip Steak Let 1 tri-tip steak (1 1/2 inches thick, about 2 pounds) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 5 minutes per side, then over medium low, covered, 7 to 9 more minutes per side for medium rare. Let rest 10 minutes; slice against the grain.

32. Beer-Marinated Pierce 1 tri-tip steak all over with a fork. Marinate in 1/2 cup dark beer, 1 sliced shallot, 1 bay leaf, 1 tablespoon each soy sauce and vegetable oil, and 1 teaspoon each kosher salt and pepper in the refrigerator, 6 to 8 hours. Grill (see No. 31).

33. Cajun Pierce 1 tri-tip steak all over with a fork. Marinate in 2 tablespoons each vegetable oil, hot sauce and Cajun seasoning, 2 minced garlic cloves, 2 bay leaves and 1 teaspoon kosher salt in the refrigerator, 6 to 8 hours. Grill (see No. 31).

34. Chipotle Pierce 1 tri-tip steak all over with a fork. Mix 3 minced garlic cloves, 3 tablespoons each orange and lime juice, 1 1/2 tablespoons minced chipotle chiles in adobo and 2 teaspoons each orange zest, kosher salt, ground coriander and cumin; rub all over the steak and refrigerate 6 to 8 hours. Grill (see No. 31).

Porterhouse or T-Bone

35. Basic Porterhouse or T-Bone Steaks Let 2 porterhouse or T-bone steaks (1 to 1 1/2 inches thick, about 1 1/2 pounds each) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 4 to 6 minutes per side, then over medium low, covered, 2 to 3 more minutes per side for medium rare. Let rest 5 minutes.

36. Horseradish Cream Whisk 3/4 cup sour cream, 2 tablespoons horseradish and 2 teaspoons dijon mustard; season with salt and pepper. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).

37. Fire-Roasted Salsa Grill 1 pound whole tomatoes, 1/2 white onion and 1 jalapeño over medium-high heat, turning, until charred, 10 minutes. Chop and mix with 2 tablespoons each lime juice and chopped cilantro; season with salt. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).

38. Grilled Mushroom Toss 1 pound sliced mixed mushrooms with 2 tablespoons each olive oil and white wine; season with salt and red pepper flakes. Place on a piece of foil and seal to form a flat packet. Grill until tender, 8 minutes per side. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).

39. Lemon-Herb Butter Mix 1 stick softened butter, 1 tablespoon each minced chives and parsley, and 1 teaspoon each lemon zest and Worcestershire sauce. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).

40. Szechuan Toast 1 tablespoon each Szechuan peppercorns, cumin seeds and coriander seeds in a skillet over medium heat, 2 minutes. Let cool; pulse in a spice grinder. Mix with 1 tablespoon kosher salt. Rub the mixture all over 2 porterhouse or T-bone steaks; grill (see No. 35).

41. Chipotle-Cherry Cook 1 minced shallot and 1/2 teaspoon chipotle powder in 1 tablespoon vegetable oil over medium-high heat, 2 minutes. Add 1 pound pitted cherries, 1/4 cup each water and cider vinegar, and 2 tablespoons sugar. Partially cover; simmer, mashing the cherries, until thickened, about 15 minutes. Serve over Basic Porterhouse or T-Bone Steaks (No. 35).

Top Blade Steaks

42. Basic Top Blade Steaks Let 4 top blade steaks (3/4 to 1 inch thick, about 8 ounces each) come to room temperature. Pat dry; season with salt and pepper. Grill on oiled grates over medium-high heat, about 7 minutes per side for medium rare. Let rest 5 minutes; slice against the grain.

43. Thai Lemongrass Whisk 3 tablespoons coconut water, 2 tablespoons red Thai curry paste and 1/4 teaspoon soy sauce; add 2 chopped lemongrass stalks. Toss with 4 top blade steaks; refrigerate 6 to 8 hours. Grill (see No. 42).

44. Chile-Mint Relish Mix 1 finely chopped Fresno chile with 3/4 cup each chopped cilantro and mint. Serve over Basic Top Blade Steaks (No. 42); drizzle with olive oil.

45. Mango Chutney Simmer 1 diced mango with 1 cup water, 1 tablespoon each sugar, cider vinegar and chopped peeled ginger, and 1/4 teaspoon garam masala until soft, 10 to 15 minutes. Let cool, then stir in 1 tablespoon chopped cilantro. Serve over Basic Top Blade Steaks (No. 42).

Strip

46. Basic Strip Steaks Let 4 boneless strip steaks (3/4 to 1 inch thick, about 1 pound each) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Let rest 5 minutes; slice against the grain.

47. Steak Sauce Saute 1 minced shallot in vegetable oil over medium heat, 2 minutes. Stir in 1/2 cup ketchup, 1/4 cup cider vinegar, 2 tablespoons yellow mustard, 1 tablespoon each soy sauce and Worcestershire sauce, and 1 teaspoon hot sauce; simmer, 5 minutes. Let cool. Grill (see No. 46), brushing occasionally with some of the sauce. Serve with the remaining sauce.

48. Ponzu Whisk 1/4 cup soy sauce with 2 tablespoons each lemon juice, lime juice, orange juice, grated radish and finely chopped scallions. Serve over Basic Strip Steaks (No. 46).

49. Anchovy Butter Mix 1/2 stick softened butter with 1 teaspoon each anchovy paste, chopped chives and lemon juice. Serve over Basic Strip Steaks (No. 46).

 

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RibeyeProvencal_14807.tif

Provencale

Photo by: Christopher Testani

Christopher Testani

50. Provencale Toss 1 chopped tomato, 1/4 cup each chopped olives and parsley, and 1 tablespoon each olive oil and red wine vinegar; season with salt. Let sit 15 minutes. Serve over Basic Strip Steaks (No. 46).

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