Make This Summer the Year You Master Grilled Steak

Cook, Recipe Roundup

New York Strip

While it’s true that you can pretty much grill anything, nothing takes to an open flame quite as keenly as a generous cut of beef. Take advantage of peak grilling season by learning how to grill the perfect steak, and practice cooking your favorite cuts, like sirloin, New York Strip, ribeye and more, in flame-broiled fashion.

 

Grilled Rib-Eye Steaks with Chipotle-Lime Butter

 

With more marbling than New York Strip, T-bone and porterhouse steaks, rib-eye is arguably the most indulgent cut of beef. Pair it with a Southwestern-inflected chipotle-lime butter, and you’ve got a cut of beef that’s sure to melt in your mouth when you eat it. 

 

 

Grilled Flank Steak Salad with Tomatoes

 

Flank steak is flavorful and takes well to marinades, which means it’s a natural pairing for the grill. It’s also lean and relatively inexpensive, so it’s ideal as a weeknight protein in a summery salad with onions and tomatoes.

 

Grilled Skirt Steak with Chimichurri

 

Skirt steak takes well to searing, which means it’s just about meant for the grill. For best results, give each side a quick kiss on the grill grates, leaving the center medium rare. Pair it with a punchy sauce, like the piquant, herbaceous Argentinean condiment known as chimichurri.

 

Sliced Sirloin with Garlic-Sauteed Artichokes

 

 

When selecting boneless sirloin steaks, look for pieces that are bright red, which indicate freshness, with as much marbling as possible for the best flavor. In this recipe, which works well when you can find baby artichokes in season, keep a close eye on the sirloin so it doesn’t overcook, which can impact flavor.

 

 

Grilled New York Strip Steak with Salsa Verde

 

Many claim that New York Strip is the best steak of them all—and with its triple threat of tenderness, even marbling and full flavor, one can see why. Cook it only until pink on the inside (we prefer medium rare) and it’s well-marked on the outside.

 

 

 

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