Steak On The Grill Recipes
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
WORLD'S BEST GRILLED STEAK
Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.
Provided by Chef Dee
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients, pour over steaks.
- Marinate 3 hours, turning frequently.
- Grill to your liking.
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Estimated Reading Time 6 mins
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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- 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.
- 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.
- 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).
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