So you’ve mastered burgers and a few other easy grilling recipes and are ready to take your skills to the next level? You’re in the right place. We’ve got plenty of smoky, perfectly charred mains for you to add to your rotation. You’ll find steaks, seafood, pork chops, chicken and even vegetarian options — making the perfect summer dinner a breeze, any night of the week. There’s no wrong place to start but we’re huge fans of this colorful salad. It uses all the classic vegetables found in ratatouille. We grill them up for a hearty plate that’ll transport you straight to the South of France.

Nothing says 'summer' like halibut poached in a bright and simple sauce of cherry tomatoes, white wine and butter. Shallots, fennel and charred lemons mix with the bursting tomatoes and verdant herbs to create an on-the-grill recipe that is as beautiful as it is delicious. Don’t skimp on the grilled bread — it's key to savoring every last bit of the sauce.

These blended patties pack in finely chopped mushrooms and sweet potato for extra juiciness then get topped with melted pepper jack, charred poblanos and a zippy grilled scallion mayo. It's a hearty grill night option that sneaks in some veggies without skimping on flavor. Grill.

Cumin lamb is a popular street food sold on skewers both in China and many Chinatowns in the United States and beyond. Small chunks of lamb are soaked in a cumin marinade, then threaded on wooden skewers and grilled until tender and smoky. A dusting of spice at the end adds a fragrant finish and a final layer of flavor. While this famous treat is often an on-the-go snack, this recipe gives you the same irresistible lamb found at street carts but is designed as a main course perfect for a grilling party. Pairing it with a refreshing smashed cucumber salad and a glass of beer can’t be beat.

Garlic-marinated London broil hits the grill alongside foil-packed potatoes and gets finished with a fresh herb butter that also melts over sautéed spinach cooked right there on the grates. It's a full steakhouse spread made outdoors with one heat source and minimal cleanup.

Salmon is a terrific option for tacos: It’s meaty, takes on a marinade very well and cooks quickly on the grill. Here a large salmon fillet is given a quick soak in a sweet-and-spicy chili-lime marinade, then grilled until just until cooked through and charred in spots. Grilled peppers and onions add a delicious veggie factor, and the assembled tacos are topped with Cotija and drizzled with a homemade avocado crema for creamy tang. It’s a summery taco with year-round appeal.

From the outside burrata may look like a ball of plain mozzarella cheese, but slice into it and you’ll find a center filled with delicious velvety cream. We heated it on the grill along with cherry tomatoes to make a wonderfully gooey, creamy pasta sauce that’s packed with Italian flavor. Chicken breast is easy to grill up alongside and toss in, and a topping of crunchy breadcrumbs, lemony arugula and another ball of fresh burrata (oh yes!) make it picture-perfect.

White pizza and antipasto salad—two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don’t need to heat up your kitchen. If you don’t have a pizza pan you can stretch the dough on a flat baking sheet.

Want to put on a show for your guests? Grill an impressive platter of scallops, shrimp and lobster, all of which are prepped and seasoned inside the kitchen — your guests will never see the behind-the-scenes action!

Before they even taste this salty-sweet mashup, your guests will be circling the grill thanks to the irresistible aroma of slow-cooking bacon and pineapple. The barbecue pork ribs tucked inside become tender as they braise in their own juices. Served sliced across the middle, the swineapple is a sight to behold.

Molly's easy ribs are extra sweet with a hint of smokiness, thanks to her simple spice rub. Bake them low and slow, then finish them on the grill for great char marks.

Slicing this rolled flank steak — stuffed with a rainbow of fresh cilantro, tomato and scallion — reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Summer's sweet nectarines are the perfect complement for ginger-spiced grilled chicken.

You don't need a giant pot or a trip to Cape Cod to have a clambake. We've taken all your favorite New England-style ingredients and made them grill-friendly for a quick weeknight dinner or a fun meal for entertaining.

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

This hearty sandwich comes together quickly on a small portable grill, making it perfect for a tailgate or picnic. Make the balsamic vinaigrette at home and take it along in a small jar. You can purchase the Italian sausage ring (shaped like a spiral) at an Italian butcher. If you can’t get the cheese and parsley flavor, use any flavor you like. If you’d like to make this on a full-size grill, you can cook everything at once and remove the ingredients as they finish cooking.

This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?

Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it’s equally delicious with minced lamb or beef. It’s also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean; squeeze every bit of liquid from the onion mixture; and let the kebab mixture “marinate” for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.

Try making pizza on the grill starting with Bobby's steak version, layered with flavor upon flavor.

This simple salad is the perfect dinner on warm, summer nights. It’s light yet satisfying — and comes together in a matter of minutes.

Using a grill-safe pizza stone on a grill is a great way to cook fajitas. It results in wonderfully charred chicken and blistered, caramelized veggies in no time. The tangy, spicy and salty marinade is super flavorful. This method for preparing fajitas might just become your new summer favorite.

These ultra-flavorful steaks taste just like a pastrami sandwich! To give each steak a nice crust, coat them in a zesty mixture of pepper corn, mustard seed, coriander, paprika, brown sugar, allspice and garlic powder. Serve with a dollop of herby butter for a restaurant-quality touch right at home!

Whip up Giada's warm, buttery olive sauce in minutes to spoon atop grilled halibut fillets. Her Italian twist on grilled fish is easy enough for a weeknight but impressive enough to serve at an intimate dinner party.

There's no denying that roasting, then boiling and simmering the vegetables and chiles for this sauce will give it a level of flavor unlike any other.

This traditional Mexican dish is made by marinating skirt steak in a spicy, citrusy puree, charring it on the grill and then thinly slicing the meat. We suggest serving carne asada as a main dish with rice and beans, but you could also add it to tacos, burritos, tostadas and more.

In-season veggies, fresh citrusy flavors and quick-cooking fish — you’re going to be making this simple and delicious recipe all summer long.

Ree smothers her grilled rib eye with a creamy blue cheese sauce.

These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess, plus the grill adds a yummy char to everything.

Turn pizza night into an al fresco experience with do-it-yourself grilled pizzas. Best of all, this recipe makes enough dough for 3 pizzas, so everybody can have their favorite flavor!

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on.

An easy coriander-spiced rub turns into a beautiful and delicious crust after you give the pork chops a quick sear on the grill.

Savor summer’s flavors with Michael’s veggie-packed dinner. While the pork chops are grilling until tender and flavorful, he whips up a side dish with zucchini noodles, fresh corn and cherry tomatoes.

Calabrian chili paste, fresh citrus and herbs and crunchy cocoa nibs give these grilled shrimp skewers a balanced flavor that’s sweet, savory and smoky.

If sandwiches don't sound like dinner fare to you, prepare to be swayed. This salty-sweet marinade, made with rice wine, soy sauce and finely chopped lemongrass, elevates grilled chicken thighs into a dinner party-worthy dish.

The secret to this traditional Colombian beef dish is its charred preparation. A wine-soaked cloth is covered in salt and wrapped around a whole tenderloin. After it roasts directly on hot coals, the salt and cloth are cracked off to reveal a perfectly cooked and well-seasoned piece of meat.

Giada grills chicken and shrimp along with summer vegetables and serves them over saffron orzo.

Thought brats were just for game day and Oktoberfest? These grilled sausages offer everything you love about backyard barbecue hot dogs — and more. They’re nestled in a pretzel bun and topped with sweet, crunchy slaw!

Though you'll grill the shrimp, clams, and sausage for this clambake in batches, the end result is so worth it. Make it for your next summer picnic or pool party to wow all your guests.

With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.

Trisha’s advice? To ensure even cooking, let the brisket come to room temperature before grilling.

Succulent strawberries, spicy bell peppers and fiery jalapenos are combined and seasoned with lime juice to make the dreamy (and colorful) salsa for this hearty chicken dish.

Anne shares her secret to delicious hanger steak: a garlicky rub-marinade to add big flavor and proper grilling for tender meat.

This is a reimagining of those fast-food rib sandwiches — but when you make one yourself with excellent ingredients, it's even better than your drive-thru memories.

This main takes some time to make — you'll start the caponata a day ahead of time — but is worth the wait.

Who doesn’t love a finger-licking good rack of barbecued ribs? Just marinate, grill and brush with a honey glaze.

We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.

Raid your spice cabinet to make Bobby's flavorful chicken breasts. The spice rub and pepper-vinegar sauce take everyday chicken breasts to delicious new heights.

Looking for a quick and easy dinner? Salmon grills in just a few minutes and, thanks to foil-packed veggies, clean-up is an absolute breeze.

Yes, this amazing main course is incredibly easy. Jumbo shrimp and flank steak cook in next to no time on the grill, so you’ll have dinner on the table in less than an hour.

Valerie’s secret to perfect flavor? Before slicing her grilled tri-tip, she seasons the cutting board with a clove of garlic and flaky sea salt.

Carne asada literally means “grilled meat” in Spanish, and Marcela marinates her beef in fresh orange juice and herbs to give it a nice tang. Marcela stuffs the grilled meat in toasted bolillo rolls for a tasty Mexican-inspired torta, or sandwich.

There's no need for a marinade or glaze to complete Ina's thick-cut pork chops — just salt, pepper and smoke from a charcoal grill.

Curtis Stone draws on Mediterranean flavors for this grilled lamb dish. Carve the rack before plating for simpler serving.

Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.

Grilling pork chops gives the typically sweet meat an outdoors-y smoky flavor.

These juicy burgers are Michael Symon's signature go-to for a weekend gathering with friends and family. To give his burgers an unexpected flavor, Michael uses ground chorizo and tops them with a spicy red onion and jalapeno salsa verde.

This molasses-sweetened barbecue sauce can be made up to a week in advance and kept in the fridge. That's reason enough for us to always keep a batch on hand!

Marinate bone-in chops in a simple mixture featuring apple cider vinegar, soy sauce, sugar, garlic, and just a touch of fish sauce and red pepper flakes. You'll be surprised how such an easy recipe can have so much flavor.

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.