15 Summer Steak Recipes for the Ultimate Grill Master

For the ultimate grill master, summer calls for delightful steak recipes. Classic Grilled Ribeye Steaks and Marinated Flank Steak with Chimichurri showcase rich flavors and simple techniques. BBQ Bourbon-Glazed Sirloin brings a savory-sweet twist, while Garlic Butter Steak Bites offer quick satisfaction. Spicy Cajun Grilled Skirt Steak elevates the heat, and Lemon-Herb Grilled Steak with Asparagus provides freshness. Each recipe promises to impress, ensuring memorable gatherings. Explore these mouthwatering options to reveal summer grilling potential.

Classic Grilled Ribeye Steak

The Classic Grilled Ribeye Steak is a quintessential summer dish that perfectly captures the essence of outdoor grilling. Featuring a rich, buttery flavor and a tender texture, ribeye steaks are ideal for steak lovers and make a great choice for family gatherings or backyard barbecues. With a preparation time of approximately 15 minutes and a cooking time of 8-12 minutes, this recipe is quick enough for a weeknight dinner yet indulgent enough to impress guests.

Ingredients

• 2 ribeye steaks (1 inch thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh herbs (such as rosemary or thyme, optional, for garnish)

Cooking Instructions

1. Remove the ribeye steaks from the refrigerator and let them come to room temperature (about 30-45 minutes). This guarantees even cooking.
2. Preheat your grill to high heat (around 450-500°F).
3. Pat the steaks dry with paper towels to remove excess moisture. This step is important for achieving a good sear.
4. Brush both sides of the steaks with olive oil. Season generously with kosher salt, black pepper, garlic powder, and onion powder.
5. Place the steaks on the grill and close the lid. Grill for 4-6 minutes on one side without flipping to develop a good crust.
6. Flip the steaks and grill for an additional 4-6 minutes for medium-rare, or longer if preferred (approximately 12-14 minutes for medium).
7. For more precise cooking, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
8. Remove the steaks from the grill and allow them to rest for 5-10 minutes before slicing. This resting period helps redistribute the juices for maximum flavor.
9. Slice against the grain and garnish with fresh herbs, if desired. Serve with your favorite sides.

Variations and Tips

• Marinade: For added flavor, marinate the ribeye in a mixture of soy sauce, lemon juice, and honey for a couple of hours before grilling.
• Seasoning: Experiment with different seasoning blends, such as Montreal steak seasoning or a homemade spice rub, to suit your taste preferences.
• Grilling: If you prefer more smoky flavor, add wood chips to the grill for a few minutes during cooking.
• Sides: Pair your ribeye with classic sides like grilled vegetables, a fresh salad, or buttery mashed potatoes for a well-rounded meal.
• Leftovers: Use leftover steak in wraps, salads, or stir-fries for a delicious next-day meal.

Enjoy your perfectly grilled ribeye steak and make the most of your summer grilling adventures!

Marinated Flank Steak With Chimichurri

Marinated Flank Steak with Chimichurri is a flavorful and vibrant dish that highlights the best of summer grilling. Flank steak, known for its rich beefy flavor and tenderness when sliced correctly, pairs beautifully with the fresh, zesty chimichurri sauce. This dish is perfect for weekend barbecues with family and friends or a special occasion dinner. Preparation time is about 15 minutes, with an additional marinating time of at least one hour, and grilling takes approximately 10-15 minutes, making it a quick yet impressive meal.

Ingredients:

• 1 ½ pounds flank steak
• ½ cup olive oil
• ¼ cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup fresh parsley, chopped (for chimichurri)
• ¼ cup fresh cilantro, chopped (optional)
• 1 teaspoon fresh oregano, chopped (for chimichurri)
• 1 teaspoon red wine vinegar (for chimichurri)
• 1 teaspoon lemon juice (for chimichurri)

Cooking Steps:

1. Prepare the Marinade: In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, fresh oregano, and red pepper flakes. Season with salt and pepper.
2. Marinate the Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
3. Make the Chimichurri Sauce: In a separate bowl, combine fresh parsley, cilantro (if using), chopped oregano, red wine vinegar, lemon juice, and a pinch of salt. Gradually drizzle in olive oil while stirring until well mixed. Adjust seasoning to taste.
4. Preheat the Grill: Heat your grill to medium-high. Remove the steak from the marinade and let any excess drip off.
5. Grill the Steak: Grill the flank steak for 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy; medium-rare should be around 135°F.
6. Rest the Steak: After grilling, remove the steak from the grill and let it rest for about 5-10 minutes before slicing. This helps retain the juices.
7. Slice and Serve: Slice the steak against the grain into thin strips. Serve with chimichurri sauce drizzled on top or on the side.

Variations and Tips:

• Variations: You can swap flank steak for skirt steak or sirloin for different textures and flavors. For a twist, add grilled vegetables like zucchini or bell peppers for a complete meal.
• Tips: For even more flavor, consider marinating the steak overnight. A charcoal grill imparts a nice smoky flavor, but a gas grill works fine too. If you like your chimichurri with a kick, feel free to add more red pepper flakes or even a chopped jalapeño.

BBQ Bourbon-Glazed Sirloin

BBQ Bourbon-Glazed Sirloin is a mouthwatering summertime dish that combines the rich flavors of bourbon and barbecue sauce with tender sirloin steak, making it perfect for outdoor gatherings or family barbecues.

This recipe is ideal for meat lovers and can serve about four people. With a preparation time of approximately 30 minutes and a grilling time of around 10-15 minutes, it’s a simple yet impressive meal that can elevate your summer cookouts.

Ingredients:

• 1 ½ pounds sirloin steak
• ½ cup bourbon
• ½ cup barbecue sauce
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. In a medium bowl, combine bourbon, barbecue sauce, brown sugar, soy sauce, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Whisk until well blended.
2. Pour the marinade over the sirloin steak in a shallow dish or a resealable plastic bag. Make certain the steak is evenly coated. Marinate in the refrigerator for at least 2 hours or ideally overnight for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Remove the steak from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
5. Grill the sirloin steak for about 5-7 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (135°F for medium-rare, 145°F for medium).
6. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
7. Slice against the grain and serve, garnished with fresh parsley if desired.

Variations & Tips:

• For a spicier kick, add a teaspoon of cayenne pepper or a dash of hot sauce to the marinade.
• Try using different cuts of steak such as ribeye or flank for a different flavor and texture.
• To enhance your BBQ experience, consider serving the steak alongside grilled vegetables, corn on the cob, or a fresh summer salad.
• If grilling isn’t an option, you can also cook the steak in a cast-iron skillet over medium-high heat for a delicious sear.
• Always let your steak rest before slicing to retain its juices for a more tender bite.

Garlic Butter Steak Bites

Garlic Butter Steak Bites are a quick and delicious dish perfect for steak lovers looking for a flavorful treat. These tender pieces of steak are seared to perfection, then sautéed in a mouthwatering garlic butter sauce, making them perfect as an appetizer, a main dish, or even served over a salad.

The preparation time is minimal—about 10 minutes for prep and 10 minutes for cooking—so it’s ideal for busy weeknights or casual summer gatherings.

Ingredients:

• 1 lb sirloin steak, cut into bite-sized pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes (for a kick)

Cooking Instructions:

1. Prep the Steak: Start by patting the steak pieces dry with paper towels to guarantee a good sear. Season generously with salt and pepper.
2. Heat the Pan: In a large skillet, heat 2 tablespoons of butter over medium-high heat until melted and bubbling.
3. Sear the Steak: Add the steak bites in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes without stirring for a good crust to form. Flip the pieces and cook for an additional 2-3 minutes until they reach your desired level of doneness (medium-rare is recommended).
4. Add Garlic Butter: Reduce the heat to medium-low, add the minced garlic to the pan, and cook for about 30 seconds until fragrant. Then, add the remaining 2 tablespoons of butter and let it melt, coating the steak bites in the garlicky butter sauce.
5. Finish and Serve: Remove the skillet from the heat, sprinkle with chopped parsley, and optionally top with red pepper flakes for a spice kick. Serve warm as an appetizer or over a bed of greens.

Variations and Tips:

• Steak Types: Feel free to use other cuts of beef like ribeye or tenderloin for a different flavor profile.
• Add Vegetables: Toss in some bell peppers or onions with the steak for a colorful, nutritious addition.
• Marinade Options: Marinate the steak bites in a mixture of soy sauce, Worcestershire sauce, and a little honey before cooking for added flavor complexity.
• Serving Suggestions: These garlic butter steak bites pair wonderfully with a fresh salad, potatoes, or even as a filling for tacos.
• Leftovers: If you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days and reheated on the stove or in the microwave.

Spicy Cajun Grilled Skirt Steak

Spicy Cajun Grilled Skirt Steak is a bold and flavorful dish perfect for summer barbecues or casual weeknight dinners. This dish is ideal for those who appreciate a kick of spice in their meals, and it works wonderfully when served alongside grilled vegetables or a revitalizing salad.

Preparing this steak takes about 15 minutes of prep time and 10 minutes of cooking, making it a quick and satisfying option for any occasion.

Ingredients:

• 1 pound skirt steak
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish (optional)

Cooking Steps:

1. Marinate the Steak: In a bowl, mix together the Cajun seasoning, olive oil, minced garlic, lime juice, salt, and pepper. Place the skirt steak in a shallow dish and pour the marinade over it, ensuring the steak is coated evenly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Preheat the Grill: Preheat your grill to medium-high heat, about 400-450°F (200-230°C). Make sure the grates are clean and lightly greased to prevent sticking.
3. Grill the Steak: Once the grill is hot, remove the steak from the marinade, allowing any excess to drip off. Place the skirt steak on the grill and cook for about 4-5 minutes per side, depending on your desired level of doneness (medium rare is best for skirt steak). Use a meat thermometer; the internal temperature should read 130-135°F (54-57°C) for medium-rare.
4. Rest and Slice: After grilling, transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Once rested, slice the steak against the grain into thin strips.
5. Serve: Garnish with fresh cilantro or parsley, if desired, and serve hot with your choice of sides.

Variations and Tips:

• For a different flavor profile, experiment with different spice blends, such as jerk seasoning or smoked paprika.
• If you prefer a smoky flavor, add wood chips to your grill for an enhanced taste.
• Pair the steak with homemade salsa or chimichurri for an extra burst of flavor.
• Don’t skip the resting step; it’s essential for juicy steak.
• Consider serving it in tacos or over rice for a complete meal.

Herb-Crusted Filet Mignon

Herb-Crusted Filet Mignon is a luxurious and flavorful dish that showcases the tenderness and richness of filet mignon, elevated with a fresh herb crust.

Perfect for a special occasion or an impressive barbecue dinner, this dish is ideal for meat lovers looking to treat friends and family to a gourmet experience.

With a preparation time of just about 15 minutes, plus an additional cook time of 15 to 20 minutes, you can serve an elegant meal in under an hour.

Ingredients:

• 4 (6 oz) filet mignon steaks
• 1 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• 4 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup Dijon mustard
• Salt and pepper, to taste
• Olive oil, for drizzling
• Optional: fresh lemon wedges, for serving

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Pat the filet mignon steaks dry with paper towels, then season both sides generously with salt and pepper.
3. In a bowl, mix together the chopped parsley, rosemary, thyme, minced garlic, breadcrumbs, and Parmesan cheese until evenly combined. This will be your herb crust.
4. Brush a thin layer of Dijon mustard over the top of each filet mignon steak.
5. Press the herb mixture onto the mustard-covered side of each steak, ensuring it adheres well.
6. Heat a large, oven-safe skillet over medium-high heat and drizzle with olive oil. Once hot, sear the filet mignon steaks for about 2-3 minutes on each side, until they form a golden-brown crust.
7. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare (or until your desired doneness is reached).
8. Remove the skillet from the oven and let the steaks rest for a few minutes before serving.
9. Serve with optional fresh lemon wedges on the side for an extra kick of freshness.

Variations and Tips:

• Herb Variations: Feel free to experiment with different herbs such as basil or oregano for a unique flavor twist.
• Serving Suggestions: Pair your Herb-Crusted Filet Mignon with roasted vegetables or a fresh green salad for a complete meal.
• Doneness Guide: Use a meat thermometer to check for doneness; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
• Make Ahead: You can prepare the herb crust mixture ahead of time and store it in the refrigerator until you’re ready to cook. Just apply it to the steaks right before searing.

Enjoy your gourmet experience with Herb-Crusted Filet Mignon that’s sure to impress!

Balsamic-Glazed Grilled New York Strip

Balsamic-Glazed Grilled New York Strip is a delectable and sophisticated dish perfect for summer barbecues, family gatherings, or even a romantic dinner for two. The rich flavors of the tender New York strip steak beautifully complement the sweet and tangy balsamic glaze, making it a crowd-pleaser that’s certain to impress. With a preparation time of about 10 minutes and a cooking time of approximately 10-15 minutes, this recipe is simple to execute while delivering gourmet results.

Ingredients:

• 2 (1-inch thick) New York strip steaks
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh rosemary or thyme, for garnish (optional)

Cooking Instructions:

1. Marinate the Steaks: In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.

Pour this marinade into a shallow dish or a resealable plastic bag. Add the New York strip steaks, guaranteeing they are well-coated in the marinade. Let the steaks marinate for at least 30 minutes at room temperature (or refrigerate for up to 2 hours for more intense flavor).

2. Preheat the Grill: Preheat your grill to medium-high heat (about 450°F to 500°F).

Make sure to clean and oil the grill grates to prevent sticking.

3. Grill the Steaks: Remove the steaks from the marinade, allowing any excess to drip off.

Place the steaks on the hot grill and cook for about 4-5 minutes for medium-rare, flipping halfway through. Use an instant-read thermometer to check for doneness (130°F for medium-rare, 140°F for medium). If desired, brush additional marinade on the steaks during the last few minutes of cooking.

4. Rest and Serve: Once the steaks have reached your desired doneness, remove them from the grill and let them rest for 5-10 minutes.

This helps the juices redistribute. Slice against the grain and serve, garnished with fresh rosemary or thyme if using.

Variations and Tips:

• Alternative Marinades: You can experiment with different marinades by adding soy sauce, mustard, or fresh herbs to the balsamic mixture for a unique twist.
• Add Veggies: While grilling, consider adding vegetables like zucchini, bell peppers, or asparagus on the grill alongside the steaks for a complete meal.
• Oven Finish: If you prefer, you can sear the steaks on the stove in a cast-iron skillet over medium-high heat for 3-4 minutes per side and then finish cooking in a preheated oven at 400°F for an additional 5-10 minutes.
• Resting Phase: Don’t skip the resting phase; it guarantees the steak remains juicy rather than losing its moisture when cut.
• Garnishing Options: Drizzle extra balsamic reduction or sprinkle crumbled feta cheese over the finished steaks for an extra gourmet touch.

Enjoy your Balsamic-Glazed Grilled New York Strip as a centerpiece to your summer meals!

Mexican Street Corn Steak Tacos

Mexican Street Corn Steak Tacos are a vibrant and flavorful dish reminiscent of the popular street food, elote. This recipe combines juicy steak with fresh ingredients, tangy spices, and the irresistible flavors of grilled corn, making it perfect for summer gatherings or a cozy family dinner.

Ideal for meat lovers and taco enthusiasts, this dish can be prepared in about 30 minutes, giving you plenty of time to enjoy with friends and family.

Ingredients:

• 1 lb flank steak
• 2 cups fresh corn (cut off the cob or canned)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas
• Salt and pepper to taste

Cooking Instructions:

1. Begin by seasoning the flank steak with chili powder, cumin, garlic powder, salt, and pepper. Let it marinate at room temperature for about 10-15 minutes.
2. While the steak is marinating, heat a grill or grill pan over medium-high heat and add the olive oil. Add the fresh corn and cook for about 5-7 minutes, stirring occasionally until charred and tender.
3. In a small bowl, mix together the lime juice, mayonnaise, and half of the cotija cheese. Set aside.
4. Once the corn is done, remove it from the grill and mix in the chopped cilantro. Set aside.
5. Grill the marinated flank steak for about 5-7 minutes on each side or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes.
6. Slice the steak thinly against the grain.
7. Warm the corn tortillas on the grill for about 30 seconds on each side.
8. Assemble your tacos by placing slices of steak on warm tortillas, adding a generous portion of the grilled corn mixture, and drizzling with the lime mayonnaise. Top with the remaining cotija cheese and more cilantro if desired.

Variations and Tips:

• For a spicier kick, add sliced jalapeños to the taco assembly.
• Substitute flank steak with skirt steak or chicken for a different protein option.
• You can easily make this dish vegetarian by using grilled vegetables or black beans instead of meat.
• If you don’t have cotija cheese, feta cheese can be a tasty alternative.
• Feel free to add your favorite taco toppings such as avocado slices, pico de gallo, or hot sauce.

Teriyaki Grilled Steak Kebabs

Teriyaki grilled steak kebabs are a delicious and vibrant dish that combines tender pieces of marinated steak with colorful vegetables, all cooked to perfection on the grill. This dish is perfect for summer cookouts, family gatherings, or a casual weeknight dinner. With a preparation time of about 30 minutes plus marinating time, these kebabs are quick to prepare and are guaranteed to impress both family and friends.

Ingredients:

• 1 ½ pounds sirloin steak, cut into 1-inch cubes
• ½ cup teriyaki sauce
• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into quarters and separated
• 1 zucchini, sliced into thick rounds
• 1 cup cherry tomatoes
• Wooden or metal skewers

Cooking Instructions:

1. In a bowl, combine the cubed steak, teriyaki sauce, and olive oil. Mix well to confirm all pieces are coated. Cover and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor.
2. Preheat the grill to medium-high heat.
3. While the grill is heating, prepare the skewers by alternating pieces of marinated steak with the vegetables: red and yellow bell peppers, red onion, zucchini, and cherry tomatoes.
4. Once the grill is ready, lightly oil the grill grates to prevent sticking. Place the skewers on the grill.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the steak is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
6. Remove the kebabs from the grill and let them rest for a few minutes before serving.

Variations and Tips:

• For added flavor, you can sprinkle sesame seeds over the kebabs before serving.
• Substitute beef with chicken or shrimp for a different taste.
• Add pineapple chunks for a sweet and tropical twist.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
• Serve with steamed rice or a fresh salad to complete the meal.

Blue Cheese and Caramelized Onion Steak

Blue Cheese and Caramelized Onion Steak is a sumptuous dish that pairs the rich, tangy flavor of blue cheese with sweet, savory caramelized onions to enhance a juicy steak. This delightful recipe is perfect for grilling enthusiasts and steak lovers looking to elevate their summer cookouts.

With a total preparation and cooking time of about 30-40 minutes, it’s an ideal choice for both weeknight dinners and special gatherings.

Ingredients:

• 2 ribeye or sirloin steaks (1 inch thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1/2 cup crumbled blue cheese
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Prepare the Steak: Season the steaks generously with salt and black pepper on both sides. Allow them to sit at room temperature for about 15 minutes before cooking.

2. Caramelize the Onions: In a skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the sliced onions and cook slowly, stirring occasionally, for about 15 minutes or until they are deeply caramelized.

Drizzle the balsamic vinegar over the onions, stirring to combine, and cook for an additional 2-3 minutes. Remove from heat and set aside.

3. Cook the Steak: Preheat a grill or skillet over medium-high heat. Add the remaining tablespoon of olive oil, then place the steaks on the grill or in the skillet. Cook for about 4-5 minutes per side, or until the desired doneness is reached (135°F for medium-rare).

4. Add Blue Cheese: In the last minute of cooking, sprinkle the crumbled blue cheese evenly over the top of each steak. Cover the skillet or close the grill lid to melt the cheese.

5. Serve: Once cooked to your liking, remove the steaks from heat and let them rest for 5 minutes. Top with the caramelized onions and garnish with chopped parsley before slicing and serving.

Variations & Tips:

• Cheese Substitutes: If blue cheese isn’t your favorite, try creamy goat cheese or feta for a different twist.
• Add Vegetables: Consider grilling some asparagus or bell peppers alongside the steaks for a complete meal.
• Marinade Option: For extra flavor, marinate the steaks for 1-2 hours prior to cooking using a mixture of olive oil, garlic, and your favorite herbs.
• Cooking Method: You can also pan-sear the steak on the stovetop before finishing it in the oven if you prefer a more controlled cooking environment.
• Serving Suggestions: Pair with a light summer salad or roasted potatoes for a hearty meal.

Enjoy your delicious Blue Cheese and Caramelized Onion Steak, perfect for impressing guests or enjoying a delightful meal at home!

Coffee-Rubbed Porterhouse Steak

The Coffee-Rubbed Porterhouse Steak is a rich, flavorful dish ideal for meat lovers who enjoy bold flavors and a delicious crust. This recipe is perfect for summer grilling and serves as a great centerpiece for a BBQ or dinner party.

With a preparation time of just 15 minutes and a cooking time of approximately 15-20 minutes, you can whip up this impressive dish with minimal effort, leaving you with more time to enjoy the company of friends and family.

Ingredients:

• 2 Porterhouse steaks (1.5-2 inches thick)
• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• Olive oil (for brushing)
• Fresh herbs (optional, for garnish)

Cooking Instructions:

1. Prepare the Rub: In a small bowl, mix together the ground coffee, brown sugar, paprika, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
2. Prep the Steak: Pat the Porterhouse steaks dry with paper towels. This step guarantees a better sear. Brush both sides of the steaks lightly with olive oil.
3. Season the Steak: Generously apply the coffee rub to both sides of each steak, pressing it into the meat to help it adhere. Allow the steaks to sit at room temperature for about 30 minutes to let the flavors meld and for even cooking.
4. Preheat the Grill: Preheat your grill to high heat (around 450-500°F) for direct grilling.
5. Grill the Steaks: Place the steaks on the grill and sear for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more well done. Use a meat thermometer for precise doneness (130°F for medium-rare).
6. Rest and Serve: Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute. Slice against the grain and serve garnished with fresh herbs if desired.

Variations and Tips:

• Add Heat: For a spicy kick, mingle some cayenne pepper into the coffee rub.
• Marinate: If you want extra depth of flavor, consider marinating the steaks in the rub mixed with a bit of balsamic vinegar for a few hours before grilling.
• Sides: Pair with grilled vegetables or a fresh summer salad to complement the hearty flavor of the steak.
• Resting Time: Do not skip the resting step; it’s essential for a tender, juicy steak.
• Experiment: Feel free to play with other spices in the rub, such as coriander or Italian seasoning, for a unique twist.

Lemon-Herb Grilled Steak With Asparagus

Lemon-Herb Grilled Steak with Asparagus is a vibrant, flavorful dish that brings the essence of summer to your dining table. Perfect for a weekend barbecue or a casual family dinner, this recipe is great for anyone looking to impress their guests or simply enjoy a delicious meal. With a total preparation and cooking time of about 30 minutes, you can have this satisfying, healthy dish ready in no time.

Ingredients:

• 2 ribeye or sirloin steaks (about 1 inch thick)
• 1 lemon (zested and juiced)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• Optional: lemon wedges for serving

Cooking Steps:

1. In a small bowl, whisk together the lemon zest, lemon juice, parsley, basil, garlic, and olive oil to create the marinade. Season with salt and pepper to taste.
2. Place the steaks in a large resealable bag or shallow dish and pour half of the marinade over the steaks. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 15 minutes or up to 2 hours for more intense flavor.
3. While the steak is marinating, prepare the asparagus. Toss the trimmed asparagus with the remaining marinade, and season with additional salt and pepper if desired.
4. Preheat a grill or grill pan over medium-high heat. Remove the steaks from the marinade and allow excess marinade to drip off.
5. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
6. During the last few minutes of grilling, add the asparagus to the grill and cook for 3-4 minutes, turning occasionally until tender and lightly charred.
7. Remove the steaks and asparagus from the grill. Let the steaks rest for 5 minutes before slicing.
8. Serve the sliced steak alongside the grilled asparagus and garnish with lemon wedges if desired.

Variations & Tips:

• For a spicier kick, add red pepper flakes to the marinade.
• You can also use other vegetables, like bell peppers or zucchini, instead of asparagus.
• If you prefer your steak cooked well-done, increase the grilling time by a couple of minutes for each side.
• Serve with a side of roasted potatoes or a fresh salad for a complete meal.
• Make extra marinade to use as a dressing for a side salad or drizzle over the finished dish for added flavor. Enjoy your delicious summer grilling!

Mediterranean Stuffed Flank Steak

Mediterranean Stuffed Flank Steak is a sumptuous dish that combines the rich flavors of seasoned ground meat and vibrant vegetables, all wrapped inside a tender flank steak. This dish is perfect for summer gatherings, impressing guests at a dinner party, or simply enjoying a delicious meal with family.

Preparing this dish takes approximately 1 hour, with about 30 minutes of active cooking time and 30 minutes of resting and baking time.

Ingredients:

• 1 ½ pounds flank steak
• 1 cup cooked quinoa
• ½ cup feta cheese, crumbled
• 1 cup spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Kitchen twine or toothpicks

Cooking Steps:

1. Prepare the Flank Steak: Place the flank steak on a cutting board and gently pound it to an even thickness. This helps tenderize the meat.

2. Make the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.

Stir in the garlic, spinach, sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook until the spinach is wilted. Remove from heat and mix in cooked quinoa and crumbled feta cheese. Season with salt and pepper to taste.

3. Stuff the Steak: Spread the filling evenly over the surface of the flank steak. Starting from one end, carefully roll the steak tightly over the filling. Secure the ends with kitchen twine or toothpicks.

4. Cook the Steak: Preheat your grill or oven to medium-high heat (about 400°F). Place the stuffed steak seam-side down on the grill or in a baking pan.

Grill for about 20-25 minutes, turning occasionally, until the internal temperature reaches 135°F for medium-rare. If roasting, bake for about the same time.

5. Rest and Serve: Remove the stuffed steak from heat, cover loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute. Slice into pieces and serve warm.

Variations and Tips:

– Variations: Feel free to customize the stuffing with other Mediterranean ingredients such as olives, roasted red peppers, or artichoke hearts for extra flavor.

You could also substitute the quinoa with couscous or rice.

– Tips: Marinate the flank steak in olive oil, lemon juice, and herbs for a few hours before stuffing for enhanced flavor.

Ascertain you let the steak rest after cooking; this prevents juices from running out when you cut into it. If you have leftover stuffing, serve it as a side dish.

Chimichurri Grilled Steak Sandwiches

Chimichurri Grilled Steak Sandwiches are a vibrant and flavorful dish that showcases the bold taste of grilled steak topped with fresh chimichurri sauce, all nestled between two slices of crusty bread. Ideal for summer gatherings or casual weeknight dinners, this dish serves well as a satisfying meal for meat lovers and those seeking a taste of Argentine cuisine.

With a preparation time of about 30 minutes, you can easily whip up this delicious sandwich to captivate family and friends!

Ingredients:

• 1 pound flank steak
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 French baguette or ciabatta bread
• 1 cup mixed greens (arugula, spinach, or lettuce)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Cooking Steps:

1. Prepare the Chimichurri Sauce: In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.

2. Season the Steak: Pat the flank steak dry with paper towels. Rub with olive oil, then season generously with salt and pepper on both sides.

3. Grill the Steak: Preheat your grill to medium-high heat. Place the seasoned steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until preferred doneness.

Once done, remove the steak from the grill and let it rest for about 5 minutes.

4. Slice the Steak: After resting, slice the steak thinly against the grain for maximum tenderness.

5. Assemble the Sandwiches: Cut the baguette or ciabatta in half lengthwise and lightly toast if desired. Layer the mixed greens on the bottom half of the bread, followed by the sliced steak and a generous portion of chimichurri sauce.

Place the top half of the bread over the filled bottom half.

6. Serve: Cut the sandwich into manageable portions and serve immediately with extra chimichurri sauce on the side for dipping.

Variations and Tips:

• Protein Options: Substitute flank steak with skirt steak, sirloin, or even grilled chicken for a different flavor profile.
• Additional Toppings: Add toppings like roasted red peppers, grilled onions, or avocado for extra texture and taste.
• Make it Spicy: For more heat, increase the amount of red pepper flakes in the chimichurri sauce.
• Chimichurri Storage: The chimichurri sauce can be prepared in advance and stored in the refrigerator for up to a week; flavors will improve over time.
• Slicing Tips: Confirm to slice the steak against the grain to maintain tenderness and chewability.

Enjoy your flavorful Chimichurri Grilled Steak Sandwiches!

Smoky Chipotle Steak Fajitas

Smoky Chipotle Steak Fajitas are a mouthwatering and vibrant dish that guarantees to impress your family and friends. This flavorful Mexican-inspired meal is perfect for summer gatherings or casual dinners. With a preparation time of just 15 minutes and a cooking time of 20 minutes, you can have these delicious fajitas ready in under an hour. The combination of smoky chipotle seasoning with tender steak and fresh vegetables creates an irresistible taste that everyone will love.

Ingredients:

• 1 lb flank steak, sliced against the grain
• 2 tablespoons olive oil
• 2 tablespoons chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 bell pepper, sliced (any color)
• 1 onion, sliced
• Juice of 1 lime
• Flour or corn tortillas
• Optional toppings: salsa, guacamole, sour cream, shredded cheese, fresh cilantro

Cooking Steps:

1. In a small bowl, mix together the chipotle chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture evenly over the sliced flank steak.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned steak to the skillet and cook for about 3-4 minutes on each side, or until cooked to your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing it into thin strips.
3. In the same skillet, add the remaining tablespoon of olive oil, followed by the sliced bell pepper and onion. Sauté for about 5-6 minutes, or until the vegetables are tender and slightly caramelized.
4. Return the sliced steak to the skillet with the onions and bell pepper. Drizzle the lime juice over the mixture and stir to combine. Cook for an additional 1-2 minutes until heated through.
5. Warm the tortillas in a separate pan or microwave for a few seconds until pliable.
6. Serve the smoky chipotle steak along with the sautéed vegetables in the warm tortillas and add your favorite toppings.

Variations and Tips:

• For a spicier kick, marinate the steak in the spice mixture for an hour or more before cooking.
• You can substitute flank steak with other cuts, such as sirloin or skirt steak, for different flavors and textures.
• For a vegetarian option, you can replace the steak with a mix of grilled vegetables, mushrooms, or tofu seasoned with the same chipotle spice blend.
• Serve with a revitalizing side salad or corn on the cob for a complete summer meal.
• To make it a fun taco bar, set up a toppings table with various salsas, chopped onions, jalapeños, and fresh lime wedges for guests to customize their fajitas!