8 Ways to Grill Steak, From Flank to Strip to Tri-Tip

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Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter

For 30 minutes, F&W recipe creator Liz Mervosh marinates skirt steak in a Maggi and miso marinade to provide deep umami flavor, then tops it with a spicy, flavorful handmade compound butter.
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Grilled Skirt Steak with Mustard Greens Chimichurri

A traditional combination is steak and chimichurri. Adrienne Cheatham adds spice to the herby green sauce in her cookbook: This Argentinean staple is spiced up with mustard greens, minced Fresno chili, spices, and garlic.
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Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce

This grilled meal bastes rib eye steaks in butter seasoned with suya, a spicy, nutty, and smokey peanut-based West African spice combination. Reverse-searing steaks gives them a seared exterior and a soft, medium-rare middle.
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Carne Asada Clásica

The northern Mexican states of Sonora and Nuevo León had a booming cattle industry and access to the freshest and tastiest meat, therefore carne asada originated there.
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Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

"Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes," says cookbook author Ann Taylor Pittman.
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Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce

2020 F&W Best New Chef Donny Sirisavath's dish pays tribute to his Laotian roots and Texas upbringing, where his parents barbecued brisket over hardwood coals for family gatherings.
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Balsamic Marinated Flank Steak

A 24-hour marinade of balsamic vinaigrette gives flank beef incredible taste. Grace Parisi recommends pouring additional vinaigrette over meat and grilled veggies.
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Charred Cucumber Panzanella with Grilled Steak

This dish was developed by chef Caroline Glover, and it calls for flank steak, Wagyu, or New York strip steaks that have a good amount of marbling.