996 grilling recipes

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Canadian Atlantic salmon brushed with mayo for moisture, baked or grilled, then topped with a sake-flambeed black bean and scallion sauce. East meets East Coast in this 30-minute seafood dinner.

BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.

Fresh mango salsa with ginger, habanero, brown sugar, garlic, cloves, and soy sauce. A sweet-hot tropical condiment for grilled fish, chicken, or tacos.

Salmon lemon penne pairs grilled salmon and roasted red peppers with a bright lemon Alfredo sauce over penne. A weeknight pasta that eats like restaurant food.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Orange honey marinade with fresh OJ, honey, vinegar, and orange zest. Four ingredients, no cooking. A citrusy, sweet-tangy marinade built for grilled chicken and barbecue.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.