Food Cooking Techniques Grilling 24 Ways to Grill Steak, From Flank to Strip to Tri-Tip Fire up the grill, get your char on, and serve the best steak of your life. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on April 24, 2024 Close Photo: Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Though you can certainly fire up your grill any time of year, we're especially inclined to start showing our grills some love after the winter thaw, when cookouts, barbecues, and outdoor dining in general become de rigueur. Grilling season is an invitation to play, and while grilled burgers and sausages have a solid spot in our hearts, there's nothing like the blank canvas of steak to inspire real creativity. Here, we've gathered a wide assortment of steak recipes to showcase the myriad ways to give beef the grill treatment. Skewer it, marinate it, glaze it, rub it with your new favorite spice blend, lavish it with bright sauces made from pulverized veggies — grill your next steak dinner to perfection with our best grilled steak recipes. 01 of 24 Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox In this recipe, F&W recipe developer Liz Mervosh marinates skirt steak for 30 minutes in a Maggi seasoning and miso marinade to infuse the beef with deep umami flavor, then finishes the steak with a zesty, savory homemade compound butter. The cipollini onions sweeten as they cook and make a nice accompaniment for the skirt steak. Get the Recipe 02 of 24 Grilled Skirt Steak with Mustard Greens Chimichurri Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Steak and chimichurri are a classic pairing. Here, cookbook author Adrienne Cheatham expands on the herby green sauce with an added layer of heat: Naturally peppery mustard greens and fiery chopped Fresno chile are combined with herbs and garlic to give this version of the Argentinean favorite a vibrant kick. Get the Recipe 03 of 24 Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce PHOTO:Jose Mandojana / FOOD STYLING ROBYN VALARIK / PROP STYLING CHRISTINE WOLHEIM Rib eye steaks are basted in butter seasoned with suya, a spicy, nutty, and smoky peanut-based West African spice blend, in this grilled dinner. Reverse-searing the steaks ensures a charred crust while the center stays perfectly tender and medium-rare. Served with a creamy cucumber-studded yogurt sauce, this entree can hold center stage at any gathering. Get the Recipe 04 of 24 Carne Asada Clásica Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Carne asada as a pastime in Mexico has its roots in the northern states of Sonora and Nuevo León, which were home to a thriving cattle industry and consistent access to the freshest and best beef in the country. Balanced by intense umami notes from Worcestershire and dark Mexican ale, this carne asada also gets an underlying sweetness from fresh citrus juice. Get the Recipe 05 of 24 Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo Caitlin Bensel "Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes," writes cookbook author Ann Taylor Pittman. "Slices of robust Spanish chorizo crisp up on the grill and offer bursts of intense flavor as you eat the kebabs. Coating everything with smoked paprika amplifies the effect of the grilling." Get the Recipe 06 of 24 Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis 2020 F&W Best New Chef Donny Sirisavath shared this recipe, a nod to his Laotian heritage and Texas upbringing, when his parents grilled brisket over hardwood coals for family gatherings. A quick soak in beer tenderizes thick tri-tip steaks, and a marinade of garlic, lemongrass, cilantro, and fish sauce builds big flavor. Sirisavath loves using oak or mesquite wood here, placed at the center of the grill, alongside the lit coals, where they smolder and add a rich aroma. Get the Recipe 07 of 24 Balsamic Marinated Flank Steak William F. Dickey II A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor during a 24-hour soak. Grace Parisi suggests drizzling any extra vinaigrette over the grilled vegetables and the steak. Get the Recipe 08 of 24 Charred Cucumber Panzanella with Grilled Steak Greg DuPree Use Wagyu, well-marbled New York strip steaks, or flank steak for this recipe from chef Caroline Glover. Get the Recipe 09 of 24 Traditional "Santa Maria BBQ" Oak Wood–Grilled Tri-Tip Victor Protasio Wood-grilling tri-tip brings rich, smoky flavor in this easy grilled steak recipe, while allowing plenty of time for the meat to become meltingly tender over the coals. Frank Ostini, chef-owner of The Hitching Post II just north of Santa Barbara, California, serves grilled tri-tip alongside Santa Maria–Style Pinquito Beans and fresh, mild tomato salsa for a Santa Maria–style summer barbecue. Get the Recipe 10 of 24 Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce Victor Protasio Pulehu is Hawaiian for "to cook over hot coals." In this grilled steak tip skewer recipe from Hawaiian chef Sheldon Simeon, a punchy, bright basting sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef. Get the Recipe 11 of 24 Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson This summer cookout showstopper by 2016 F&W Best New Chef Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. Get the Recipe 12 of 24 Double-Cut Rib Eye with Sweet Gorgonzola Butter Victor Protasio At her modern chophouse, Jar, in Los Angeles, chef Suzanne Tracht celebrates summer, saying, "This juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months." A two-rib prime rib eye mini-roast makes it easy to light up the grill. Get the Recipe 13 of 24 Smoky Pasilla-and-Citrus Grilled Flank Steak Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Cookbook author Andrea Slonecker was inspired by the deep flavor that chiles impart to beef in Oaxaca. She toasts chiles in a skillet and grinds cumin seeds and peppercorns into a powder for the sauce this flank steak marinates in. Get the Recipe 14 of 24 Lemongrass Skirt Steak Skewers Cedric Angeles Using flat skewers helps this Angus skirt steak char and cook evenly by curbing any rolling around the grill. The meat is marinated with cilantro, beer, garlic, oyster sauce, sugar, fish sauce, lemongrass, and black pepper for 15 minutes. Get the Recipe 15 of 24 Balsamic and Soy Marinated Skirt Steaks with Charred Peppers Victor Protasio Trimmed and cut skirt steak is served with fresh summer produce: charred sweet peppers and onions seasoned with herbs. Get the Recipe 16 of 24 Grilled Wagyu Rib Eye with Roasted Fig Miso Eva Kolenko Chefs Niki Nakayama and Carole Iida-Nakayama grill tender, marbled, boneless Wagyu rib eye steak and serve with a savory, lightly sweet roasted fig miso sauce. Get the Recipe 17 of 24 Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette © John Kernick 2014 F&W Best New Chefs Greg Denton and Gabrielle Quiñónez Denton serve their onion-marinated skirt steak, thinly sliced across the grain, with a vibrant green bean salad in a spicy citrus dressing. Get the Recipe 18 of 24 Grilled Flank Steak with Corn, Tomato, and Asparagus Salad © Anna Williams Chef Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. You'll need to marinate the steak for two hours. Get the Recipe 19 of 24 Grilled Steaks with Onion Sauce and Onion Relish © David Malosh 2010 F&W Best New Chef Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky. Get the Recipe 20 of 24 Grilled Porterhouse Steak with Summer Vegetables © Quentin Bacon This recipe from the late chef Kerry Simon pairs porterhouse steak with zucchini, red onion, red bell pepper, shiitake mushrooms, asparagus, and scallions. If you'd like, serve the meal with an Argentinian Malbec. Get the Recipe 21 of 24 Balsamic-and-Rosemary-Marinated Florentine Steak © Marie Hennechart Chef Matt Molina prepares this dish by marinating porterhouse steak in olive oil, balsamic vinegar, and lots of fresh chopped rosemary overnight. It gets a char on the grill, then roasts in the oven to finish cooking. Get the Recipe 22 of 24 Lemon-and-Garlic-Marinated Flat Iron Steak © John Kernick The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling. Get the Recipe 23 of 24 Grilled Texas Rib Eye © Cedric Angeles Most American cooks buy beautifully marbled rib eye steaks without the bone, but chef Tim Love opts for the heftier bone-in variety. To help keep the steaks extra-juicy, he sears them on the grill, then lets them rest before he finishes cooking. Get the Recipe 24 of 24 Peppered Beef Tenderloin with Roasted Garlic-Herb Butter © Tina Rupp In Big Bob Gibson's BBQ Book, pitmaster Chris Lilly shares his secrets for prize-winning meat — like the tenderloin steaks here, marinated in black pepper and brown sugar. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit