Summer grilling has never been more tasty
As you step out onto your perfectly manicured lawn and secure your “Kiss The Cook” apron, the sun beams on you like a magnifying glass on an ant. You wipe your brow, grab your lucky tongs, and secure your spot in front of your happy place, the grill. Even the recent heat wave can’t keep you from doing what you do best, getting those impeccable grill marks on your favorite cut. Whether you have a penchant for the sear or you’re a total grilling newbie, there’s always room for learning more about the recipe for steak success.
Now that you’ve decided to get your grill on, it’s time to pick your protein. If you want to be like the vast majority of Americans, it definitely has to be beef. You can’t go wrong with a classic burger, but don’t be afraid to break out the steak. For a more economical choice that takes well to marinades, go with a strip steak, top sirloin, tri-tip, or tenderloin. Beef back ribs are always a crowd pleaser, but if you want to take things up a notch, you could prepare a ribeye, t-bone, or porterhouse. Today, we’re sharing summer grilling-inspired recipes full of meat and numerous zesty flavors.
Once you’ve got your beef cut of choice, it’s time to season it up. If you have opted for a pricier, more tender steak, a little salt and pepper are all you need for a drool-worthy finished product. For less tender cuts, like flank steak, feel free to whip up a marinade to infuse as much flavor as possible. The more tender your cut of beef, the less time it needs to marinate. For tender cuts, marinate no longer than 15 minutes to 2 hours; for less tender cuts, use a tenderizing marinade and marinate for 6–24 hours.
Prepare your grill according to the manufacturer’s directions for medium heat. For charcoal grilling, coals should be medium, ash-covered (about 30 minutes). Grilling guidelines differ by cut. Beef burgers should be cooked to an internal temperature of 160ºF, medium rare steaks at 145ºF, medium steaks at 160ºF, and well-done steaks at 170ºF. Once the meat is finished, remove it from the grill and allow it to rest for at least five minutes before you slice it or dig in. Your patience will be rewarded!
Place your grilled beef on top of a garden salad, between a sesame bun with some maple bacon, or adorn it with fruit salsa or an olive tapenade. The next time you don’t feel like heating up your house when it’s sweltering out, whip up these recipes on your charcoal or gas grill.
Download the California Beef Council’s mobile app, called BEEFabulous, for a full list of recipes, videos, a shopping list feature, links to promotions and more! It’s available for free in the Apple App Store and Google Play Store.
You can also visit calbeef.org for special features, lots more recipes, videos, and meet some of California’s beef producers.
Spicy Cheeseburger Sliders
Ingredients
- 1 pound Ground Beef (96% lean)
- 9 small whole wheat hamburger buns, split, divided
- 1 clove garlic, minced
- 1/2 teaspoon ground chipotle chili powder
- 2 slices pepper Jack cheese, cut in quarters
- Barbecue sauce, lettuce, tomato slices, pickles (optional)
Instructions
- Tear one hamburger bun into pieces. Place in food processor or blender container. Cover; pulse on and off, to form fine crumbs.
- Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2-inch thick mini patties.
- Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill, 9 to 10 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling.
- Place burgers on bottoms of remaining eight buns. Top with desired Toppings. Close sandwiches.
Caribbean Ribeye Steaks with Grilled Pineapple Salad
Ingredients
- 2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
- 3 tablespoons chopped fresh cilantro, divided
- 2 teaspoons ground cumin
- 1/4 to 1/2 teaspoon ground red pepper
- 4 fresh pineapple slices, cut 1/2 inch thick
- 1 medium red bell pepper, cut in half lengthwise
- 1 medium lime
- Salt
Instructions
- Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
- Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
- Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
Smoky Strip Steaks with Mexican-Style Grilled Corn
Ingredients
- 2 beef Strip Steaks Bone-In, cut 1 inch thick (12 to 15 ounces each)
- 4 ears corn, husked
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons grated Parmesan cheese
- Salt
- Lime wedges (optional)
- 1 to 2 teaspoons chipotle chile powder
- 2 teaspoons brown sugar
- 2 teaspoons fresh lime juice
Instructions
- Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto beef steaks. Spread remaining seasoning mixture onto corn.
- Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn.
Garden Herb Strip Steak
Ingredients
- 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
- Salt
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 teaspoons freshly grated lemon peel
- 3 cloves garlic, chopped
- 1/4 teaspoon pepper
Instructions
- Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.
Balsamic Marinated Flank Steak
Ingredients
- 1 beef Flank Steak (about 1-1/2 pounds)
- Salt & pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons Dijon-style mustard
- 1 clove garlic, minced
- 1/2 teaspoon sugar
Instructions
- Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Ingredients
- 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1-1/2 cups diced papaya or mango
- 1/2 cup diced plum tomatoes
- 2 jalapeño peppers, seeded, finely chopped
- 2 tablespoons sliced green onion
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon honey
Instructions
- Combine glaze ingredients in small bowl.
- Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze twice during last 10 minutes.
- Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve.
- Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise about 10°F to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.
Maple-Bacon Beer Burger
Ingredients
- 1 pound Ground Beef
- 1/4 cup beer
- 2 tablespoons Worcestershire sauce
- 4 whole wheat hamburger buns, split
- 4 slices reduced-fat Cheddar cheese
- 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp
Instructions
- Combine Ground Beef, beer and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
- Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
- Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad
Ingredients
- 2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each)
- 1 medium lemon
- 1 tablespoon Greek seasoning
- 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
- 2 cups halved grape tomatoes
- 1/3 cup crumbled feta cheese
- Salt and pepper
Instructions
- Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.
- Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
Ribeye Steaks with Fresh Tomato Tapenade
Ingredients
- 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
- 2 teaspoons course ground black pepper
- 1 teaspoon salt
- 1 cup cherry or grape tomatoes, cut in half
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/4 cup chopped fresh basil
- 3 tablespoons shredded Parmesan cheese
Instructions
- Press pepper evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
- Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade.
Grilled Steak Tacos with Pablano-Mango Salsa
Ingredients
- 1 pound beef Top Sirloin Steak boneless, cut 3/4-inch thick
- 2 medium poblano peppers
- 1 medium onion, cut into 1/2-inch thick slices
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 medium mango, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 teaspoon salt
- 8 small corn tortillas (6 to 7-inch diameter)
- Fresh cilantro sprigs, lime wedges (optional)
Instructions
- Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.
- Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.
- Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.
- Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.
- Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.