Grilled Beef Recipes

Throw an extra flank steak on the grill for a Cali-inspired salad and a Texas-style hash.

Don't have a lot of time marinate? Just go with intensely flavorful ingredients (like soy sauce and vinegar); a half hour or less will take you from bland to grand.

With just five ingredients, this protein-packed meal comes together in a flash. Soy sauce amps up the flavor of beef tenderloin fillets, which pineapple lends tropical flavor to brown rice.

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

Carne asada is the quintessential grilled dish of Mexico. At its best, it's the stuff dreams are made of. Nonetheless, it has come a long way from its origins in northern Mexico. Consider this recipe a way of preserving what carne asada really stands for: juicy, smoky, heavenly steak.

We opt for Chipotle chile powder, which has a smoky, earthy profile and isn't as hot as ground red pepper. Our Shaved Carrot, Cucumber, and Sweet Onion Salad pairs perfectly with this meal.

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

A little meat travels far since there's no center stage in a bowl. Here, a few ounces of Peruvian steak works wonders on top. Season well, and shred or finely chop to get a little in each bite. 

In Latin cuisine, a little bit of blistering on tortillas, peppers, onions, and garlic adds pleasant smoke and incredible complexity to a dish. The marinade for our Steak Tacos depends on this for bold taste that can stand up to the Toasted Chile Salsa.

If you're ready for a real game changer, make your own homemade tortillas instead of buying the bagged kind. If you're in a pinch, the La Tortilla Factory corn tortillas are the next best thing to homemade.

Meaty juices from a well-seasoned strip steak meld with fruity oil and fresh herbs right on board to deliver a delectable coal-fire flavored dinner.

You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.

Based on the classic bistecca Fiorentina--grilled porterhouse--this dish uses sirloin strip steaks, which are leaner (and, because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.

Serve this summery steak dinner with bread to bulk up this light meal.

With larger cuts like pork shoulder or brisket that need to smoke for hours, maintaining an even temperature is critical to prevent overcooking or drying out your meat. On a gas grill, you can regulate temperature easily via the burners and monitor it from the built-in thermometer in the lid. But charcoal grills require a little more finesse.

Make taco night quicker and more delicious all at once. The three-pepper spice rub gives the steak wonderful complexity.

A spicy North African–style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.

Lean and flavorful, this Asian-inspired beef salad is great for any night of the week and comes together in just 40 minutes.

Chipotle powder gives the rub a smoky hit.

Grilling onions caramelizes their natural sugars and makes them sweeter as well as smoky. Cook the potatoes while you wait for the grill to heat. Serve with sautéed fresh green beans.

This all-time favorite is part of Singapore's Malay culinary tradition. Here we use beef, but chicken, pork, and lamb are also popular. Satay is usually served with wedges of cucumber and raw onions. Substitute fresh gingerroot for galangal, if you can't find it.

Use colorful in-season heirloom tomatoes for a pretty presentation.

Turn the steaks only once as you cook them. The more time they’re in direct contact with the grill, the better. And speaking of better, nothing is better with a grilled steak than sweet, grilled corn-on-the cob. Coat fresh ears of corn with butter-flavored cooking spray; place the corn on the grill rack, and grill over direct heat, covered, 15 to 20 minutes or until the corn is tender, turning occasionally.

Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multi­colored cherry tomatoes, which add very few calories.

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.

Grilled flank steak receives an extra punch of flavor when topped with fresh mango salsa. Serve with Garlic Flatbread.

Opt for flank steak when preparing this recipe. If you don't have a mini chopper or blender, just dice the tomatoes and parsley by hand for a chunkier sauce.

Sherry vinegar, with its sour-sweet flavor and deep notes of oak, is the secret ingredient in the relish. The vinegar marries and extends the flavors of the roasted corn and peppers and acidic tomatoes creating a relish that tames the spicy heat of the flank steak. Sherry vinegar is also delicious on grilled vegetable salads, especially those featuring zucchini, bell peppers, and chiles.

Hoisin sauce is thick, sweet, and spicy. It’s most commonly used as a dipping sauce for a variety of Chinese dishes. Brushing the grilled sirloin with the hoisin mixture gives your meat added flavor. You can find hoisin sauce in Asian markets and large supermarkets. Serve the sirloin with snow peas and rice for a balanced meal.

Grilled steak topped with emerald-colored chimichurri is one of Argentina’s national dishes. Considered the barbecue sauce of Argentina, chimichurri is built on garlic and parsley, and is also a pungent cross between vinaigrette and pesto. Mint gives this version a more delicate taste.

Feta cheese, often referred to as pickled cheese, is a classic Greek cheese that’s stored and cured in its own whey brine. Aioli is a strongly flavored garlic mayonnaise. Mixing these distinct cultural favorites together creates an unforgettable spread for your burgers.

A basic burger gets revamped thanks to a few choice ingredients that pack lots of flavor. Watch out, this will be the hit at your next barbecue.

Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.

The sweet, nutty marinade gives this choice cut of beef just the right amount of Asian flair. Enjoy this weeknight recipe for just over 200 calories.

Perfectly seasoned flank steak placed atop a bed of leafy greens makes a divine spring-inspired meal. If you can't find mâche, use butter lettuce.

Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.

This beef tenderloin is not for the faint of heart. Grill the beef tenderloin first, and then coat it in the mustard and herb mixture in order for the bright, fresh flavors to really shine through. Serve the tenderloin with grilled polenta and a simple salad for a sophisticated weeknight dinner or a fun menu for entertaining.

Try a new twist on the usual weeknight steak dinner. Pair with steamed veggies or a side of rice.

The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.

If the weather isn't conducive to grilling outdoors, use a grill pan for the beef in this main dish salad. Open a bottle of pinot noir to accompany this dish.

Kebabs are a favorite way to grill meat and vegetables. This recipe features an unusual, delicious grilled okra. Grilling infuses the pods with smoky flavor, and it allows them to maintain their firm texture.

Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

Kebabs are great for entertaining because they’re as easy to serve as they are to prepare. If you’re expecting vegetarians, cook the meat and vegetables on separate skewers, so guests who don’t want meat can pick up a kebab of vegetables. If your guests assemble their own skewers, place the meat and vegetables in separate bowls.