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

Grilling steak is a beloved culinary art that allows you to savor the rich flavors and juicy textures of different cuts of beef. Whether you prefer tender rib eye or flavorful flank steak, mastering the grill can elevate your steak game to new heights. Here, we explore eight delicious ways to grill steak, each offering unique marinades, sauces, and cooking techniques that promise to tantalize your taste buds.

Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter

Liz Mervosh’s recipe starts with marinating skirt steak in a Maggi and miso marinade for deep umami flavor. Topped with a spicy handmade Meyer-lemon nori butter, this dish combines savory and tangy elements, creating a gourmet grilled steak experience that’s both elegant and delicious.

Grilled Skirt Steak with Mustard Greens Chimichurri

Adrienne Cheatham spices up the traditional chimichurri with mustard greens, minced Fresno chili, and garlic. This Argentinean-inspired dish pairs perfectly with skirt steak, offering a vibrant and herbaceous sauce that complements the robust flavors of grilled meat.

Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce

Rib eye steaks are basted in a butter seasoned with suya, a West African spice blend known for its nutty and smoky flavors. The rib eye is grilled to perfection using a reverse-searing technique, resulting in a tender, medium-rare center and a beautifully seared exterior. The cucumber-yogurt sauce adds a refreshing contrast to the spicy suya seasoning.

Carne Asada Clásica

Originating from northern Mexico, carne asada is celebrated for its bold flavors and tender texture. Traditionally marinated and grilled, this dish showcases the best cuts of beef, such as skirt or flank steak, and is perfect for enjoying with tortillas, salsa, and grilled vegetables for a complete meal.

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Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

Ann Taylor Pittman combines strips of skirt steak with baby Dutch yellow potatoes on skewers. The addition of chorizo adds a smoky and spicy kick, while the red pepper mayo provides a creamy and tangy dipping sauce. These kebabs are a crowd-pleasing option for summer grilling, offering a delightful blend of flavors and textures.

Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce

Chef Donny Sirisavath pays homage to his Laotian heritage and Texas upbringing with this dish. Tri-tip steaks are smoke-grilled to perfection, imparting a deep, smoky flavor. The Jeow Som dipping sauce, a spicy and tangy condiment, enhances the robust taste of the beef, creating a memorable dining experience that combines tradition with innovation.

Balsamic Marinated Flank Steak

Grace Parisi recommends marinating flank steak in balsamic vinaigrette for 24 hours to infuse it with rich, tangy flavors. The additional vinaigrette poured over the grilled meat and veggies adds depth to the dish, making it a flavorful choice for those who enjoy a balance of sweet and savory notes in their grilled steak.

Charred Cucumber Panzanella with Grilled Steak

Chef Caroline Glover’s recipe features flank steak, Wagyu, or New York strip steaks with marbling that enhances flavor. The charred cucumber panzanella salad complements the grilled steak with its refreshing crunch and tangy vinaigrette, making it a sophisticated and satisfying meal option.