14 Gorgeous Grilled Steak And Veggies Combos For A Balanced Meal

When it comes to grilling, there’s something special about the combination of a juicy steak and fresh veggies. I’ve recently discovered some delightful pairings that can transform any meal into something extraordinary. Think ribeye with asparagus or sirloin with smoky zucchini—sounds mouthwatering, right? If you love a colorful plate that’s both delicious and nourishing, let’s explore these 14 gorgeous combinations together. Ready to get inspired?

Beginner-Friendly Ribeye and Asparagus

Grilled steak and veggies is a classic combination that satisfies even the most discerning of taste buds. This beginner-friendly recipe featuring ribeye steak and asparagus is perfect for those just starting out on their grilling journey. Ribeye steak is known for its rich marbling and full flavor, making it a forgiving cut of meat that remains juicy and tender when cooked properly.

Paired with the crispness of grilled asparagus, this dish isn’t only delicious but also visually appealing, making it an ideal choice for a casual dinner party or a family meal.

When preparing this dish, the key is to let the natural flavors of the ingredients shine through. By using simple seasonings and a careful grilling technique, you can create a dish that’s both sophisticated and straightforward. The ribeye’s natural fat will render and enhance its rich flavor, while the asparagus will develop a slight char that complements its natural sweetness.

This recipe serves 4-6 people, making it suitable for a small gathering or a hearty family dinner.

Ingredients (Serves 4-6):

• 4 ribeye steaks, about 1-inch thick
• 2 lbs asparagus, trimmed
• 4 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 lemons, halved

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat, about 400°F (200°C). Clean the grates to guarantee a non-stick surface for your steak and asparagus.
2. Season the Steaks: In a small bowl, mix the garlic powder, paprika, salt, and black pepper. Rub this spice mixture generously onto both sides of the ribeye steaks. Allow the steaks to rest at room temperature for about 15-20 minutes to absorb the flavors.
3. Prepare the Asparagus: In a separate bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated. The olive oil will help prevent the asparagus from sticking to the grill.
4. Grill the Ribeye Steaks: Place the steaks on the hot grill. Cook for about 4-5 minutes per side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
5. Grill the Asparagus: While the steaks are cooking, place the asparagus perpendicular to the grill grates. Grill for about 5-7 minutes, turning occasionally, until they’re tender and have a slight char.
6. Rest the Steaks: Once cooked to your liking, remove the steaks from the grill and let them rest for 5 minutes. This allows the juices to redistribute throughout the steak, guaranteeing maximum juiciness and flavor.
7. Serve: Squeeze fresh lemon juice over the grilled asparagus and serve alongside the ribeye steaks. Optionally, garnish with extra lemon wedges for added flavor.

Extra Tips:

For the best results, always start with steaks at room temperature, as this guarantees even cooking. If you have time, consider marinating the steaks for an hour in your spice rub for an even deeper flavor.

When grilling, avoid pressing down on the steaks with a spatula, as this releases the juices and can lead to a drier texture. Finally, investing in a good-quality meat thermometer can take the guesswork out of grilling and help you achieve the perfect level of doneness every time.

Flank Steak With Charred Bell Peppers

Flank Steak With Charred Bell Peppers is a delightful and robust dish that combines the savory flavors of perfectly grilled flank steak with the sweetness and slight smokiness of charred bell peppers. This dish is ideal for a summer barbecue or a cozy family dinner, offering a harmonious blend of textures and flavors that are sure to impress your guests.

The flank steak, known for its rich taste and lean texture, pairs beautifully with the vibrant and colorful bell peppers, creating a visually stunning and appetizing meal. To achieve the perfect balance of flavors, it’s important to marinate the flank steak to enhance its natural taste. Meanwhile, the bell peppers are charred to perfection, adding a touch of smokiness that complements the savory steak.

This recipe serves 4-6 people, making it a fantastic option for a small gathering or a family meal. With each bite, you’ll experience the tender and juicy steak alongside the slightly crisp and sweet bell peppers, creating a truly satisfying culinary experience.

Ingredients:

• 2 pounds flank steak
• 3 large bell peppers (red, yellow, and green)
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, minced garlic, Worcestershire sauce, dried oregano, salt, and black pepper. Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Confirm the steak is fully coated, seal or cover, and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat the Grill: About 30 minutes before grilling, remove the steak from the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat.
3. Prepare the Bell Peppers: While the grill is heating, cut the bell peppers into quarters, removing the seeds and stems. Toss them in a little olive oil and sprinkle with salt and pepper.
4. Grill the Steak: Place the marinated flank steak on the preheated grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to confirm the internal temperature reaches 135°F for medium-rare. Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
5. Char the Bell Peppers: While the steak rests, grill the bell peppers for about 3-4 minutes on each side, until they’re nicely charred and tender.
6. Serve: Slice the flank steak against the grain into thin strips. Arrange the steak slices on a serving platter and surround them with the charred bell peppers. Garnish with chopped fresh parsley before serving.

Extra Tips:

When marinating the flank steak, make sure the marinade evenly coats the meat to promote ideal flavor absorption. If you’re short on time, a quick marinade of at least 30 minutes will still enhance the steak’s flavor, though longer marination is preferred.

When grilling, keep a close eye on the bell peppers to prevent them from becoming overly charred. Adjust grilling times based on your grill’s heat and the thickness of the steak to achieve your desired level of doneness. For added flavor, consider adding a sprinkle of crumbled feta or a squeeze of fresh lemon juice over the finished dish before serving.

Juicy Sirloin With Smoky Grilled Zucchini

Indulge in the perfect summer meal by preparing a Juicy Sirloin With Smoky Grilled Zucchini. This dish brings together the robust flavors of a perfectly grilled sirloin steak with the subtle smokiness of grilled zucchini, creating a delightful harmony of taste and texture.

Whether you’re hosting a backyard barbecue or simply craving a hearty meal, this steak and veggie combo will satisfy your culinary desires. The sirloin is seasoned to perfection, guaranteeing each bite is tender and flavorful, while the zucchini provides a fresh and slightly smoky contrast that complements the richness of the meat.

Perfect for serving 4-6 people, this dish isn’t only easy to prepare but also impressively delicious. The key is in the preparation and the grill, which brings out the natural flavors of both the steak and the zucchini.

With a few simple ingredients and a bit of grilling expertise, you can create a masterpiece that will leave your guests raving. Whether you’re a seasoned grill master or a beginner, this recipe will guide you to achieve that perfect balance of juiciness and smokiness, making it a go-to for any occasion.

Ingredients:

• 4-6 sirloin steaks (about 1-inch thick)
• 4 medium zucchinis, sliced lengthwise
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• Salt and pepper to taste
• Fresh thyme or rosemary sprigs (optional, for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, smoked paprika, salt, and pepper. Mix well to create a marinade.
2. Marinate the Steak: Place the sirloin steaks in a shallow dish or a resealable plastic bag. Pour half of the marinade over the steaks, making sure they’re well coated. Let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
3. Prepare the Zucchini: While the steak is marinating, brush the zucchini slices with the remaining marinade. Make sure both sides are coated evenly to absorb the flavors.
4. Preheat the Grill: Preheat your grill to medium-high heat. This guarantees that the steak sears properly, locking in the juices, and the zucchini gets a nice char.
5. Grill the Steak: Place the marinated steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature (145°F for medium-rare).
6. Grill the Zucchini: As the steaks are grilling, place the zucchini slices on the grill. Cook for about 3-4 minutes on each side until they’re tender and have grill marks.
7. Rest the Steak: Once cooked, remove the steaks from the grill and let them rest for about 5 minutes. This helps the juices redistribute, guaranteeing a juicy steak.
8. Serve: Arrange the steaks and grilled zucchini on a platter. Garnish with fresh thyme or rosemary sprigs if desired. Serve immediately and enjoy the flavorful combination.

Extra Tips:

To enhance the flavor of your steak, consider letting it marinate overnight in the refrigerator. This allows the spices to penetrate deeper, resulting in a more robust taste.

When grilling, make sure not to overcrowd the grill to guarantee even cooking. For added smokiness, you can use wood chips or a smoker box on the grill.

Always let the steak rest before slicing to retain its juices. Finally, remember to adjust the seasoning to your taste preference, adding more salt and pepper if needed.

T-Bone Steak and Savory Portobello Mushrooms

Grilled steak and veggies make for a delicious and satisfying meal, and the combination of T-Bone steak with savory Portobello mushrooms is a match made in culinary heaven. The T-Bone steak, known for its tenderness and rich flavor, pairs perfectly with the earthy taste of Portobello mushrooms. This dish is perfect for a weekend barbecue or a special gathering, offering a hearty and flavorful meal that will impress your guests.

The T-Bone steak is seasoned simply to allow the natural flavors of the meat to shine through, while the Portobello mushrooms are marinated in a mixture that enhances their umami flavor. This recipe serves 4-6 people, making it ideal for a small group of family or friends. Follow the steps below to create this mouthwatering dish that’s bound to become a favorite at your dining table.

Ingredients:

• 4 T-Bone steaks
• 6 large Portobello mushrooms
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade for Mushrooms: In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, dried thyme, and dried rosemary. This will be the marinade for the Portobello mushrooms.
2. Marinate the Mushrooms: Place the Portobello mushrooms in a shallow dish and pour the marinade over them. Verify each mushroom is evenly coated. Allow them to marinate for at least 30 minutes to absorb the flavors.
3. Season the Steaks: While the mushrooms are marinating, prepare the T-Bone steaks. Season both sides of each steak generously with salt and pepper. Let the steaks sit at room temperature for about 20 minutes to allow the seasoning to penetrate the meat.
4. Preheat the Grill: Preheat your grill to medium-high heat. This is essential for achieving the perfect sear and cook on both the steaks and mushrooms.
5. Grill the Steaks: Place the T-Bone steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer them more well done. Use a meat thermometer to verify they reach your desired level of doneness.
6. Grill the Mushrooms: As the steaks are cooking, place the marinated Portobello mushrooms on the grill. Grill each side for about 3-4 minutes, or until the mushrooms are tender and have nice grill marks.
7. Rest the Steaks: Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
8. Serve: Arrange the grilled steaks and Portobello mushrooms on a platter. Garnish with freshly chopped parsley and serve immediately for the best taste.

Extra Tips:

When selecting T-Bone steaks, look for ones with a good amount of marbling, as this fat content will add to the flavor and juiciness of the meat. Additionally, if you have the time, allow the mushrooms to marinate longer, even overnight, to enhance their flavor further.

When grilling, keep a close eye on the mushrooms as they can cook quickly and become too soft if left unattended. Finally, always use a clean grill to prevent any unwanted flavors from previous meals. Enjoy your meal with a side of roasted vegetables or a fresh green salad for a complete dining experience.

Enjoy Filet Mignon Paired With Sweet Potato Wedges

Indulge in a mouthwatering meal that combines the tender perfection of filet mignon with the comforting sweetness of roasted sweet potato wedges. This dish is a true crowd-pleaser, offering a sophisticated and flavorful experience that’s perfect for any occasion. The filet mignon, known for its buttery texture and rich flavor, is expertly grilled to your preferred level of doneness.

Paired with crispy-on-the-outside, soft-on-the-inside sweet potato wedges, this combination creates a delightful balance of savory and sweet that will leave your taste buds craving more. Ideal for serving 4-6 people, this recipe guarantees that everyone at your table can savor these delicious flavors.

Whether you’re hosting a dinner party or simply looking to elevate your weeknight dinner, grilled filet mignon with sweet potato wedges is a surefire hit. It’s a simple yet elegant dish that showcases the natural goodness of each ingredient, making it both impressive and approachable for cooks of all skill levels.

Ingredients (serves 4-6):

• 4-6 filet mignon steaks, about 6-8 ounces each
• 2 lbs sweet potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• Optional garnish: chopped parsley or chives

Cooking Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil, rosemary, thyme, garlic, salt, and pepper. Confirm the wedges are evenly coated.
2. Roast the Sweet Potatoes: Spread the seasoned sweet potato wedges in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they’re golden brown and tender.
3. Preheat the Grill: While the potatoes are roasting, preheat your grill to medium-high heat.
4. Season the Filet Mignon: Pat the filet mignon steaks dry with a paper towel. Rub them with the remaining tablespoon of olive oil and season generously with salt and pepper.
5. Grill the Steaks: Place the seasoned steaks on the preheated grill. Grill for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to confirm accuracy (130-135°F for medium-rare).
6. Rest the Steaks: Once cooked, remove the steaks from the grill and let them rest for about 5 minutes. Top each steak with a small pat of unsalted butter to enhance the flavor as they rest.
7. Serve and Garnish: Arrange the grilled filet mignon and roasted sweet potato wedges on a serving platter. Garnish with chopped parsley or chives if desired, and serve immediately.

Extra Tips:

For the best results, bring your filet mignon to room temperature before grilling; this helps to guarantee even cooking. Using a meat thermometer is highly recommended for achieving the perfect doneness of the steak.

If you prefer your sweet potatoes extra crispy, you can finish them under the broiler for a few minutes after roasting. Don’t forget to let your steak rest after grilling; this allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.

Enjoy your culinary masterpiece with your choice of red wine or a rejuvenating salad for a complete meal.

Hanger Steak With Grilled Broccolini

Hanger Steak With Grilled Broccolini is a delightful dish that combines the rich, beefy flavor of hanger steak with the crisp, earthy taste of grilled broccolini. This meal is perfect for a casual family dinner or a weekend gathering with friends, offering a satisfying balance of protein and vegetables.

The hanger steak, known for its tenderness and flavor, is marinated to enhance its natural taste, while the broccolini is lightly seasoned to bring out its sweetness when grilled to perfection.

Cooking this dish requires a few simple steps, but the outcome is a restaurant-quality meal that will impress any guest. The hanger steak is first marinated to absorb the flavors fully, then grilled to your preferred level of doneness.

The broccolini, with its long, slender stalks, is lightly coated with olive oil and seasoned before being placed on the grill alongside the steak. This combination of flavors and textures makes for a mouthwatering experience that pairs well with a variety of sides, such as roasted potatoes or a fresh garden salad.

Ingredients for 4-6 servings:

• 2 pounds hanger steak
• 1 pound broccolini
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Marinate the Steak: In a bowl, combine 3 tablespoons of olive oil, minced garlic, soy sauce, balsamic vinegar, crushed red pepper flakes, salt, and pepper. Place the hanger steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.

2. Prepare the Broccolini: Rinse the broccolini under cold water and pat dry. Trim any tough ends and toss with 1 tablespoon of olive oil, salt, and pepper. Set aside.

3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

4. Grill the Steak: Remove the hanger steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the time according to your preferred doneness.

Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

5. Grill the Broccolini: While the steak is resting, place the broccolini on the grill. Cook for about 3-4 minutes per side, until the broccolini is tender and has char marks. Remove from the grill and transfer to a serving platter.

6. Serve: Slice the hanger steak against the grain and arrange it on the platter with the grilled broccolini. Serve with lemon wedges on the side for an added burst of freshness.

Extra Tips:

For the best results, make sure that the hanger steak is brought to room temperature before grilling. This helps in achieving an even cook.

When slicing the steak, always cut against the grain to ensure tenderness. If you prefer, you can add a sprinkle of Parmesan cheese over the grilled broccolini for an extra layer of flavor.

Additionally, if you’re grilling for more than 6 people, consider doubling the recipe to make certain there’s enough to go around. Enjoy this delicious combination with your favorite red wine for a perfect pairing.

Savor New York Strip and Roasted Cherry Tomatoes

Indulge in a culinary delight with Grilled New York Strip and Roasted Cherry Tomatoes, a dish that perfectly balances the robust flavors of juicy steak with the sweet tanginess of cherry tomatoes. This combo is a feast for the senses, bringing together the succulent tenderness of a perfectly grilled New York strip steak and the vibrant burst of flavor from roasted cherry tomatoes.

Whether you’re hosting a summer barbecue or simply looking to elevate your weeknight dinner, this recipe promises to deliver a memorable meal that satisfies both meat lovers and vegetable enthusiasts.

The New York strip steak, known for its fine marbling and rich flavor, takes center stage in this dish, while the roasted cherry tomatoes serve as the perfect accompaniment, adding a touch of freshness and acidity. The grilling process enhances the natural flavors of the steak, creating a beautifully seared crust and a juicy interior.

Meanwhile, the cherry tomatoes, roasted to perfection, burst with flavor and add a colorful contrast to the plate. This dish isn’t only a treat for the palate but also a visual delight, making it an ideal option for any occasion.

Ingredients (serving size for 4-6 people):

• 4 New York strip steaks (about 1-inch thick)
• 2 pints cherry tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter
• Freshly chopped parsley, for garnish

Cooking Instructions:

1. Prepare the grill: Preheat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent the steaks from sticking.
2. Season the steaks: Pat the New York strip steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Rest at room temperature for about 20 minutes to allow the seasoning to penetrate the meat.
3. Prepare the cherry tomatoes: In a mixing bowl, combine the cherry tomatoes, olive oil, minced garlic, salt, pepper, and fresh thyme leaves. Toss until the tomatoes are well coated.
4. Roast the tomatoes: Spread the seasoned cherry tomatoes on a baking sheet in a single layer. Place in an oven preheated to 400°F (200°C) and roast for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.
5. Grill the steaks: Place the seasoned steaks on the preheated grill. Cook for 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the grill and let them rest for 5 minutes before serving.
6. Finish the tomatoes: Once the tomatoes are roasted, drizzle with balsamic vinegar and toss gently. Add a pat of butter and allow it to melt over the hot tomatoes, creating a rich glaze.
7. Serve: Arrange the grilled steaks on a platter. Spoon the roasted cherry tomatoes alongside, and garnish with freshly chopped parsley for a pop of color and freshness.

Extra Tips:

To achieve ideal flavor, allow the steaks to come to room temperature before grilling; this guarantees even cooking. Use a meat thermometer to check for doneness, aiming for 130°F (54°C) for medium-rare.

Resting the steaks after grilling is vital as it allows the juices to redistribute, making the meat more tender. Additionally, for a smoky flavor, consider adding some wood chips to your grill. When roasting the tomatoes, confirm they’re in a single layer to roast evenly and avoid overcrowding the baking sheet.

Skirt Steak With Corn on the Cob

Looking for a delicious and satisfying meal that combines juicy meat with fresh, sweet vegetables? Skirt Steak with Corn on the Cob is a perfect choice. This dish brings together the rich, beefy flavors of skirt steak with the natural sweetness of grilled corn, resulting in a delightful balance of taste and texture.

Whether you’re hosting a backyard barbecue or cooking a family dinner, this recipe is sure to please and is relatively easy to prepare.

Skirt steak is known for its flavorful marbling and tenderness when cooked properly. When paired with fresh corn on the cob, grilled to perfection, it creates a mouthwatering combination that’s hard to resist. The smoky, charred notes from the grill enhance the natural flavors of both the steak and corn, making this dish a summer staple.

Serve it with a simple salad or some grilled potatoes, and you’ve got a complete meal that’s both delicious and satisfying.

Ingredients (Serves 4-6):

• 2 pounds skirt steak
• 6 ears of corn, husked
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, salt, and pepper. Mix well until all ingredients are thoroughly blended.
2. Marinate the Steak: Place the skirt steak in a shallow dish or a large resealable plastic bag. Pour the marinade over the steak, making sure it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, verify the coals are glowing red with a light layer of ash.
4. Prepare the Corn: Brush each ear of corn lightly with olive oil and season with salt and pepper.
5. Grill the Corn: Place the corn on the grill and cook for about 15 minutes, turning occasionally, until the kernels are tender and slightly charred.
6. Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 3-4 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to confirm the internal temperature reaches at least 130°F for medium-rare.
7. Rest the Steak: Once cooked to your liking, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, guaranteeing a juicy steak.
8. Serve: Slice the skirt steak against the grain and serve alongside the grilled corn. Garnish with fresh parsley and serve with lime wedges.

Extra Tips:

When grilling skirt steak, it’s essential to avoid overcooking, as it can become tough. Aim for medium-rare to medium doneness for the best results.

Always slice skirt steak against the grain to guarantee tenderness. For added flavor, consider adding a pat of herb butter on top of the steak right before serving. If you want a bit of heat, sprinkle some chili powder on the corn before grilling.

Enjoy this dish with your favorite summer beverage for a complete dining experience.

Tri-Tip and Grilled Eggplant Delight

Savor the rich flavors of a perfectly grilled tri-tip steak paired with the smoky, tender slices of eggplant in this delightful dish. The tri-tip, known for its robust beefy flavor and tenderness, is marinated to perfection, enhancing its natural juices and creating a succulent bite.

Alongside, the eggplant absorbs the grill’s smoky essence, offering a creamy texture that complements the steak beautifully. This combination is ideal for a summer barbecue or any gathering where you want to impress with minimal effort and maximum flavor.

The key to this dish lies in the marinade for the tri-tip and the seasoning for the eggplant. A simple yet effective marinade penetrates the steak, infusing it with a blend of herbs and spices that amplify every bite.

The eggplant, on the other hand, requires just a touch of olive oil, salt, and pepper to bring out its natural flavors. When grilled to perfection, these two components come together to create a dish that’s as satisfying as it’s flavorful.

Ingredients (Serving Size: 4-6 People):

• 2-3 pounds of tri-tip steak
• 2 large eggplants
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Marinade: In a bowl, mix olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper. Stir well to combine all ingredients.
2. Marinate the Tri-Tip: Place the tri-tip steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, making certain it’s well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Prepare the Eggplants: Slice the eggplants into 1/2-inch thick rounds. Brush each slice lightly with olive oil and sprinkle with salt and pepper on both sides.
4. Preheat the Grill: Heat the grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
5. Grill the Tri-Tip: Remove the tri-tip from the marinade and let it come to room temperature. Place the steak on the grill and cook for approximately 10-15 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature; 135°F for medium-rare, 145°F for medium.
6. Grill the Eggplant: While the steak is cooking, place the eggplant slices on the grill. Cook for 3-4 minutes per side, until they’re tender and have nice grill marks.
7. Rest the Steak: Once cooked, remove the tri-tip from the grill and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
8. Serve: Slice the tri-tip against the grain and arrange on a serving platter. Add the grilled eggplant slices around the steak and garnish with fresh parsley before serving.

Extra Tips:

For the best results, use a meat thermometer to avoid overcooking the tri-tip. Remember that the steak will continue to cook slightly as it rests, so it’s best to remove it from the grill a few degrees lower than your target temperature.

When grilling the eggplants, make sure they aren’t overlapping and are laid flat on the grill for even cooking. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the eggplant seasoning before grilling.

Enjoy your Tri-Tip and Grilled Eggplant Delight with a side of your favorite grilled veggies or a fresh garden salad.

Porterhouse With Brussels Sprouts

Porterhouse steak is a classic cut of beef known for its rich flavor and tenderness, making it an ideal choice for grilling. When paired with roasted Brussels sprouts, this dish offers a delightful balance of savory and earthy flavors. The steak is cooked to perfection with a simple seasoning that enhances its natural taste, while the Brussels sprouts are roasted until crispy, adding a delightful crunch. This combination isn’t only delicious but also visually appealing, making it a perfect centerpiece for any gathering.

To prepare this dish, you’ll need a large grill for the steak and a separate baking sheet for the Brussels sprouts. The process involves marinating the steak to infuse it with flavor and roasting the Brussels sprouts to bring out their natural sweetness. This dish is perfect for serving to a group of 4-6 people, offering a hearty meal that’s both satisfying and nutritious.

Ingredients (Serving Size: 4-6 people):

• 2 porterhouse steaks (about 16 oz each)
• 1 lb Brussels sprouts
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest
• 2 tablespoons unsalted butter

Cooking Instructions:

1. Prepare the Steak Marinade: In a small bowl, combine 2 tablespoons of olive oil, minced garlic, fresh rosemary, salt, and pepper. Rub this mixture evenly over both porterhouse steaks. Allow the steaks to marinate at room temperature for at least 30 minutes to intensify the flavors.
2. Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, balsamic vinegar, and sprinkle with salt and pepper. Toss them to coat evenly.
3. Roast the Brussels Sprouts: Place the baking sheet with the Brussels sprouts in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until they’re golden brown and crispy.
4. Preheat the Grill: While the Brussels sprouts are roasting, preheat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
5. Grill the Steaks: Place the marinated porterhouse steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to verify the internal temperature reaches at least 135°F (57°C) for medium-rare.
6. Rest the Steaks: Once cooked, remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.
7. Finish and Serve: Add butter and lemon zest to the Brussels sprouts and toss until the butter is melted and the sprouts are well coated. Slice the steaks against the grain and serve alongside the Brussels sprouts.

Extra Tips:

To achieve the perfect grill marks on your steak, resist the urge to move the steaks around too much while they’re on the grill. Let them sear properly before flipping.

Also, consider using a meat thermometer to avoid overcooking; this guarantees your steak remains juicy and tender. For added flavor, you can experiment with different herbs or add a splash of wine to the Brussels sprouts before roasting.

Enjoy your Porterhouse With Brussels Sprouts, a dish that’s sure to impress your guests!

Bavette Steak and Green Beans

Grilled Bavette Steak and Green Beans is a delightful dish that brings together the robust flavors of a perfectly marinated steak with the fresh crunch of green beans. Bavette steak, also known as flap steak, is prized for its rich taste and tender texture when cooked properly. Pairing it with green beans not only adds color to your plate but also enhances the overall nutritional value of your meal. This recipe is ideal for a family dinner or a small gathering, offering a satisfying and flavorful feast that can be enjoyed by everyone.

The preparation involves marinating the steak to infuse it with flavors before grilling to your preferred doneness. The green beans are blanched and then grilled lightly to maintain their crispness and a hint of smoky aroma. This combination guarantees that you get a well-balanced meal, both in taste and nutrition. The following recipe will serve 4-6 people, making it perfect for a family-style meal.

Ingredients for Grilled Bavette Steak and Green Beans (Serves 4-6):

• 2 pounds Bavette steak
• 1 pound fresh green beans, trimmed
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 lemon, juiced
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Marinate the Steak: In a medium bowl, combine olive oil, minced garlic, soy sauce, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk the ingredients together to create a marinade. Place the Bavette steak in a large resealable plastic bag or a shallow dish and pour the marinade over the steak. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for better flavor absorption.
2. Prepare the Green Beans: While the steak is marinating, bring a large pot of salted water to a boil. Add the green beans and blanch them for about 2-3 minutes until they’re bright green and slightly tender. Drain the beans and immediately transfer them to an ice bath to stop the cooking process. Drain again and set aside.
3. Preheat the Grill: About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature. Preheat your grill to medium-high heat, making sure it’s well-oiled to prevent sticking.
4. Grill the Steak: Remove the steak from the marinade and place it on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred level of doneness. Once grilled, remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
5. Grill the Green Beans: Toss the blanched green beans with a little olive oil, salt, and pepper. Place them on the grill and cook for about 2-3 minutes, turning occasionally, until they’ve grill marks and a slightly smoky flavor.
6. Serve: Arrange the sliced steak on a platter and drizzle with fresh lemon juice. Place the grilled green beans alongside the steak. Garnish with chopped parsley before serving.

Extra Tips:

For peak flavor, confirm the steak is marinated for at least a few hours, allowing the marinade to penetrate the meat thoroughly.

When grilling the steak, avoid pressing down on it with a spatula, as this can cause the juices to escape, leading to a drier steak.

Resting the steak after grilling is essential as it allows the juices to redistribute throughout the meat, resulting in a juicier bite.

Finally, if you prefer spicier flavors, consider adding a pinch of red pepper flakes to the marinade for an additional kick.

Flat Iron Steak With Cauliflower Steaks

Flat Iron Steak With Cauliflower Steaks is a delicious and nutritious dish that combines the rich, beefy flavors of flat iron steak with the subtle, nutty taste of cauliflower. This dish is perfect for a family dinner or an outdoor barbecue, offering a satisfying and well-rounded meal that’s bound to please meat lovers and veggie enthusiasts alike.

The flat iron steak is known for its tenderness and robust flavor, making it an ideal choice for grilling. Paired with cauliflower steaks, which provide a delightful texture and absorb flavors beautifully, this dish is both hearty and health-conscious.

To create the perfect Flat Iron Steak With Cauliflower Steaks, it’s vital to season and cook each component to bring out their best flavors. The steak should be marinated to enhance its natural taste, while the cauliflower can be seasoned with herbs and spices that complement the meat. Grilling is the preferred method for cooking this dish, as it imparts a smoky flavor that enhances both the steak and the cauliflower.

This recipe serves 4-6 people, making it a great choice for gatherings or a special family meal.

Ingredients for 4-6 people:

• 2 lbs flat iron steak
• 1 large head of cauliflower
• 3 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 1 lemon, juiced

Cooking Instructions:

1. Prepare the Steak Marinade: In a bowl, mix together 2 tablespoons of olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, and salt. Place the flat iron steak in a shallow dish or a resealable bag and pour the marinade over it. Confirm the steak is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
2. Prepare the Cauliflower Steaks: While the steak is marinating, cut the cauliflower head into thick slices, about 1-inch thick, to form “steaks.” Brush each side with the remaining 1 tablespoon of olive oil and sprinkle with salt, pepper, and fresh rosemary.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become ashy gray before cooking.
4. Grill the Flat Iron Steak: Once the grill is ready, place the marinated flat iron steak on the grill. Cook for about 5-6 minutes per side for medium-rare, or adjust the time according to your preferred doneness. Use a meat thermometer to confirm the internal temperature reaches at least 130°F for medium-rare. Remove the steak from the grill and let it rest for 5 minutes.
5. Grill the Cauliflower Steaks: While the steak is resting, place the cauliflower steaks on the grill. Cook for 4-5 minutes per side, until they’re tender and have nice grill marks.
6. Serve: Slice the flat iron steak against the grain and serve alongside the grilled cauliflower steaks. Drizzle with lemon juice before serving for added brightness.

Extra Tips:

For best results, confirm the steak is at room temperature before grilling to allow even cooking. Additionally, always let the steak rest after grilling; this helps the juices redistribute throughout the meat, keeping it juicy and flavorful.

If you prefer a smoky flavor, add wood chips to the grill. When grilling the cauliflower, be careful not to overcook, as it should remain slightly firm to retain its texture. Adjust the seasoning to your taste, and feel free to add other herbs or spices to suit your palate.

Tomahawk Steak and Red Onions

The Tomahawk steak is a prime cut of beef that’s both flavorful and impressive in presentation, thanks to its long bone. Pairing this steak with grilled red onions adds a sweet and savory balance to the dish that enhances the rich flavors of the beef.

When prepared together on the grill, the steak’s juices mingle with the caramelizing onions, creating an irresistible aroma and taste that’s bound to be a hit at any gathering.

To achieve the perfect grilled steak and veggie combo, it’s important to start with high-quality ingredients and prepare them with care. The Tomahawk steak should be at room temperature before grilling to guarantee even cooking. Meanwhile, the red onions should be sliced thickly to withstand the heat of the grill and develop a beautiful char.

With the right technique and attention to detail, this dish can be the star of your next barbecue or family dinner.

Ingredients for 4-6 people:

• 2 Tomahawk steaks (approximately 2.5 pounds each)
• 4 large red onions
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 2 lemons, halved

Cooking Instructions:

1. Preparation: Remove the Tomahawk steaks from the refrigerator and allow them to rest at room temperature for about 30-45 minutes. This helps the meat cook more evenly.
2. Prepare the Onions: Peel and slice the red onions into thick rounds, about 1/2 inch thick. Brush both sides of the onion slices with olive oil and season with salt and pepper.
3. Season the Steaks: Pat the Tomahawk steaks dry with paper towels. Rub them with olive oil and season generously with salt, pepper, rosemary, and minced garlic. Make sure the seasoning covers all sides of the steak.
4. Preheat the Grill: Preheat your grill to high heat, approximately 450°F to 500°F (230°C to 260°C). For charcoal grills, make sure the coals are white-hot before starting.
5. Grill the Steaks: Place the Tomahawk steaks on the grill over direct heat. Sear each side for about 3-4 minutes to develop a crust. Then move them to indirect heat to continue cooking to your desired doneness (about 10-15 minutes for medium-rare).
6. Grill the Onions: While the steaks are cooking, place the onion slices on the grill. Grill for about 4-5 minutes per side, or until they’ve nice grill marks and are tender.
7. Rest the Steaks: Once the steaks have reached your preferred level of doneness, remove them from the grill and place them on a cutting board. Squeeze lemon juice over the top and cover loosely with foil. Let them rest for at least 5-10 minutes to allow the juices to redistribute.
8. Serve: Slice the Tomahawk steaks against the grain and serve them alongside the grilled red onions. Garnish with additional rosemary if desired.

Extra Tips:

When cooking a Tomahawk steak, it’s vital to use a meat thermometer to ascertain your steak is cooked to the perfect temperature. For medium-rare, aim for an internal temperature of 130°F (54°C).

Keep in mind that the steak will continue to cook slightly as it rests. Additionally, if you prefer a smokier flavor, consider adding wood chips to the grill.

Finally, don’t be afraid to adjust the seasoning to your taste—more garlic or a dash of your favorite steak rub can add a personal touch to this already delicious dish.

Denver Steak With Grilled Artichokes

Denver steak, known for its rich marbling and tender texture, is a perfect choice for grilling. When paired with the earthy flavor of grilled artichokes, this dish becomes a delightful symphony of flavors and textures. The steak, juicy and flavorful, harmonizes beautifully with the slightly charred, nutty taste of the artichokes. Together, they create a meal that’s both hearty and elegant, sure to impress family and friends at any gathering.

Grilled artichokes add a unique and sophisticated touch to this dish. Their preparation involves a brief boiling to guarantee tenderness, followed by a quick sear on the grill to enhance their natural flavors. The artichokes are seasoned with lemon and garlic, which infuse them with a revitalizing zest that complements the savory meat. This combination isn’t only delicious but also visually appealing, making it the perfect centerpiece for a summer barbecue or an autumn dinner party.

Ingredients (Serves 4-6):

• 4 Denver steaks
• 4 large fresh artichokes
• 3 lemons (2 for boiling, 1 for squeezing)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon crushed red pepper flakes (optional)

Cooking Instructions:

1. Prepare the Artichokes:
• Begin by trimming the artichokes. Cut off the top inch and trim the tips of the leaves with scissors. Remove the tough outer leaves and cut the artichokes in half lengthwise. Scoop out the fuzzy choke with a spoon.
• Bring a large pot of salted water to a boil. Squeeze the juice of two lemons into the water and add the artichokes. Boil for about 15 minutes or until the artichokes are tender. Drain and set aside.
2. Season the Artichokes:
• In a small bowl, mix the olive oil, minced garlic, salt, pepper, and parsley. Brush this mixture generously over the cut sides of the artichokes.
3. Grill the Artichokes:
• Preheat the grill to medium-high heat. Place the artichokes cut side down on the grill. Cook for about 5-7 minutes until they’re slightly charred. Remove from the grill and set aside.
4. Season the Steaks:
• While the artichokes are grilling, season the Denver steaks generously with salt, pepper, and crushed red pepper flakes if desired. Let them sit at room temperature for about 10 minutes.
5. Grill the Steaks:
• Increase the grill heat to high. Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or continue to cook to your preferred doneness.
6. Rest the Steaks:
• Remove the steaks from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a juicy steak.
7. Serve:
• Plate the steaks with the grilled artichokes. Squeeze fresh lemon juice over the top before serving to enhance the flavors.

Extra Tips:

When preparing artichokes for grilling, make sure to handle them with care as they can be quite prickly. If you’re new to cooking artichokes, a good rule of thumb is to boil them until the leaves pull away easily, indicating they’re tender.

For the Denver steaks, using a meat thermometer can help achieve your desired level of doneness accurately. Aim for 130°F for medium-rare. Also, remember to preheat the grill well to get those beautiful char marks that add both flavor and visual appeal to your dish.