195 grilled beef recipes

Beef tenderloin kabobs marinated in red wine, olive oil, rosemary, and oregano with mushrooms, zucchini, red pepper, and cherry tomatoes. Grilled in 8 minutes.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.

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

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Thin-pounded rump steak rolled around onion strips, glazed with teriyaki sauce, and grilled into bite-sized pinwheels. A Japanese-inspired beef appetizer that's easy to make and fun to eat.

Barbequed beef short ribs slow-bake in a homemade tangy ketchup-Worcestershire sauce until tender enough to slip from the bone. Sticky, smoky oven ribs without a grill.

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

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.

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

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Juicy stuffed burgers packed with melted blue cheese, cream cheese, and mushrooms sealed between two seasoned beef patties. Grilled or broiled in 30 minutes, these cheese-stuffed burgers are a cookout game-changer.

Korean bulgogi-style marinade with soy sauce, sesame oil, sugar, garlic, and toasted sesame seeds. Works on beef short ribs, steak, or chicken for grilling.

Beef kabobs marinated overnight in a tangy buttermilk blend with brown sugar, lemon, and herbs. Grilled with zucchini, cherry tomatoes, mushrooms, and onions.