Grilling steak is an art form, and mastering various cuts can elevate your culinary repertoire. Here, we explore eight delicious ways to grill steak, each with a unique twist that highlights the versatility and rich flavors of different cuts.
1. Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter
Liz Mervosh, a celebrated recipe creator, marinates skirt steak for 30 minutes in a Maggi and miso marinade to infuse deep umami flavors. The steak is then finished with a handmade compound butter, combining spicy and flavorful elements with Meyer-lemon and nori for a unique twist.
2. Grilled Skirt Steak with Mustard Greens Chimichurri
Steak and chimichurri are a classic duo. In her cookbook, Adrienne Cheatham spices up this traditional Argentinean green sauce with mustard greens, minced Fresno chili, spices, and garlic. The result is a vibrant, herbaceous topping that perfectly complements grilled skirt steak.
3. Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce
Rib eye steaks get a flavor boost with suya, a West African spice blend made from peanuts, chili, and smokey spices. Reverse-searing these steaks ensures a seared exterior with a tender, medium-rare interior. The dish is completed with a cooling cucumber-yogurt sauce, making it a perfect summer meal.
4. Carne Asada Clásica
Originating from the cattle-rich northern Mexican states of Sonora and Nuevo León, carne asada features marinated and grilled beef. The simple yet flavorful preparation highlights the quality of the meat, making it a staple in Mexican cuisine.
5. Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo
Ann Taylor Pittman combines steak and potatoes in this delicious kebab recipe. Strips of skirt steak are threaded onto skewers with baby Dutch yellow potatoes and chorizo, then grilled to perfection. A side of red pepper mayo adds a creamy, tangy finish.
6. Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce
Donny Sirisavath, a 2020 F&W Best New Chef, blends his Laotian heritage and Texas upbringing in this dish. Tri-tip steak is smoke-grilled and served with Jeow Som, a tangy Laotian dipping sauce, creating a unique fusion of flavors.
7. Balsamic Marinated Flank Steak
A balsamic vinaigrette marinade gives flank steak incredible depth of flavor. Grace Parisi recommends marinating the steak for 24 hours and serving it with additional vinaigrette drizzled over the meat and grilled vegetables, enhancing the dish’s savory and tangy notes.
8. Charred Cucumber Panzanella with Grilled Steak
Chef Caroline Glover’s dish features flank steak, Wagyu, or New York strip steaks, known for their marbling and flavor. The steak is paired with a charred cucumber panzanella salad, creating a refreshing and hearty meal perfect for warm weather.
Each of these recipes showcases a different cut of steak, offering a variety of flavors and textures that cater to diverse palates. Whether you prefer the robust flavor of rib eye, the tenderness of tri-tip, or the lean profile of flank steak, there’s a grilled steak recipe here for everyone to enjoy.
Conclusion
Grilling steak is a culinary adventure that allows you to explore various flavors, textures, and cultural influences. From the umami-rich Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter to the smoky and nutty Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce, these recipes offer something for every palate. Whether you’re a seasoned grill master or a novice, these diverse steak recipes will elevate your grilling game and impress your guests. So fire up the grill, experiment with different cuts and marinades, and enjoy the delicious rewards of your efforts.
FAQ
Q: What is the best way to marinate steak for grilling?
A: The best way to marinate steak is to use a combination of acid (like vinegar or citrus juice), oil, and seasonings. For instance, a balsamic vinaigrette marinade works wonderfully for flank steak, enhancing its flavor and tenderness when left to marinate for 24 hours.
Q: How do I achieve a perfect medium-rare steak on the grill?
A: To achieve a perfect medium-rare steak, use the reverse-sear method. First, cook the steak indirectly on the grill until it reaches an internal temperature of 120-125°F, then sear it over direct heat for a few minutes on each side to develop a flavorful crust. The final internal temperature should be 130-135°F.
Q: What cuts of steak are best for grilling?
A: Some of the best cuts for grilling include rib eye, flank, skirt, tri-tip, and New York strip steaks. These cuts have excellent marbling and flavor that hold up well to high-heat grilling.
Q: How long should I let my steak rest after grilling?
A: Letting your steak rest for 5-10 minutes after grilling allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Q: Can I grill steak without a marinade?
A: Yes, you can grill steak without a marinade. Simply season the steak with salt and pepper or your favorite dry rub before grilling. High-quality cuts like rib eye or New York strip are delicious even with minimal seasoning.
Q: How do I know when my steak is done?
A: Use a meat thermometer to check the internal temperature of your steak. Here are some guidelines:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F and above
Q: What sides pair well with grilled steak?
A: Grilled steak pairs well with a variety of sides, such as grilled vegetables, roasted potatoes, salads, chimichurri, and dipping sauces like cucumber-yogurt sauce or red pepper mayo.
Q: Can I use these grilling methods with other types of meat?
A: Absolutely! These grilling techniques can be adapted for other types of meat, such as chicken, pork, or lamb. Just adjust the cooking times and temperatures accordingly to ensure the meat is cooked through and flavorful.
