234 grilled steak recipes

Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Grilled steak crusted with coarsely ground mustard seeds and black peppercorns, served sliced over tomatoes, ice-water-crisped red onion, and Parmesan shavings. Bold and summery.

Grilled tuna steaks brushed with Caesar dressing, nestled on toasted whole-grain onion buns with crisp lettuce and fresh tomato. This 20-minute high-protein sandwich is summer grilling at its simplest and most satisfying.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Grilled salmon steaks brushed with lemon butter and sprinkled with seasoned salt and dill. Four-ingredient weeknight dinner, ready in 30 minutes.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Tex-Mex steak and tortillas with garlic-marinated sirloin grilled fast over hot charcoal and wrapped in warm flour tortillas with a fresh tomato-chile-cilantro salsa.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.