Healthy Grilled steak Recipes

1. Basic Skirt Steak Let 1 skirt steak (about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare. Let rest 5 minutes; slice on the diagonal.

2. Chimichurri Mix 1 cup each finely chopped parsley and cilantro, 1 bunch finely chopped scallions, 1 finely chopped garlic clove, 1 tablespoon finely chopped oregano, 1/2 cup olive oil and 1/4 cup red wine vinegar; season with salt and pepper. Serve over Basic Skirt Steak (No. 1).

3. Sriracha-Scallion Marinate 1 skirt steak in 3 tablespoons Sriracha, 2 tablespoons each soy sauce and vegetable oil, 1 bunch chopped scallions and 1/2 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1). Serve topped with more scallions.

4. Garlic-Lime Marinate 1 skirt steak in 2 tablespoons vegetable oil, 1 tablespoon chili powder, the juice of 2 limes, 4 minced garlic cloves, 1 teaspoon kosher salt and 1 sliced onion in the refrigerator, 2 to 4 hours. Grill (see No. 1) along with the sliced onion.

5. Chinese Orange Marinate 1 skirt steak in the zest and juice of 1/2 orange, 4 minced garlic cloves, 1 tablespoon each brown sugar, soy sauce, dry sherry and minced ginger, 1/4 teaspoon sesame oil and 1 teaspoon kosher salt in the refrigerator, 2 to 4 hours. Grill (see No. 1).

Flank

6. Basic Flank Steak Let 1 flank steak (3/4 to 1 inch thick, about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain.

7. Bloody Mary Pierce 1 flank steak all over with a fork; toss with 1/2 cup tomato-vegetable juice, 1 tablespoon each horseradish and Worcestershire sauce, 3/4 teaspoon each celery seeds and kosher salt, and 1 thinly sliced lemon. Refrigerate 4 to 8 hours. Grill (see No. 6).

8. Barbecue Pierce 1 flank steak all over with a fork. Mix 2 tablespoons barbecue sauce, 1 tablespoon each dark brown sugar and chili powder, and 1/4 cup chopped cilantro; rub all over the steak and refrigerate 4 to 8 hours. Grill (see No. 6).

9. Balsamic-Herb Pierce 1 flank steak all over with a fork; toss with 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 minced garlic cloves and 1 teaspoon each kosher salt, minced rosemary and oregano. Refrigerate 4 to 8 hours. Grill (see No. 6).

10. Kiwi Pierce 1 flank steak all over with a fork. Mix 1 minced kiwi with 1 teaspoon kosher salt; rub on the steak. Refrigerate 45 minutes. Grill (see No. 6). For topping, toss 4 diced kiwis, 1 diced cucumber, 1 minced jalapeño and 1 tablespoon each lemon juice, vegetable oil, honey and chopped cilantro; season with salt.

Hanger

11. Basic Hanger Steak Let 1 hanger steak (about 1 1/2 pounds, center membrane removed) come to room temperature. Pat dry; season with salt and pepper. Heat a grill to medium high on one side and medium low on the other. Grill on oiled grates over medium-high heat, 5 minutes per side, then over medium low, covered, about 2 more minutes per side for medium rare. Let rest 5 minutes; slice against the grain.

12. Moroccan Mix 2 tablespoons harissa (chili paste) with 1/2 teaspoon kosher salt and 1/4 teaspoon each ground cumin and cinnamon; rub all over 1 hanger steak and let sit 10 minutes. Grill (see No. 11).

13. Honey-Miso Whisk 1/4 cup white miso with 2 tablespoons water, 1 tablespoon honey and 1 teaspoon sesame oil. Grill Basic Hanger Steak (No. 11), brushing with the sauce occasionally.

14. Rosemary-Mustard Marinate 1 hanger steak in 1/4 cup grainy mustard, 1 grated garlic clove, 2 tablespoons each olive oil and white wine vinegar, 1/2 teaspoon Worcestershire sauce and 2 rosemary sprigs in the refrigerator, 6 to 8 hours. Grill (see No. 11).

15. Pickled Onion Bring 1 cup water, 1/3 cup each cider vinegar and brown sugar, the zest of 1 lime (in wide strips), 1/2 habanero chile and 1 tablespoon kosher salt to a simmer, stirring. Pour over 1 sliced red onion; let cool. Drain. Serve with Basic Hanger Steak (No. 11).

Filet Mignon

16. Basic Filet Mignon Let 4 filet mignon steaks (1 to 1 1/4 inches thick, 7 to 8 ounces each) come to room temperature. Pat dry and season with salt and pepper. Tie with twine around the side to secure the shape. Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare. Let rest 5 minutes.

17. Au Poivre Simmer 3/4 cup heavy cream with 1/2 cup chicken broth and 1 tablespoon crushed black peppercorns over medium heat until slightly thickened, about 20 minutes. Add a splash of dry sherry and season with salt. Coat 4 filet mignon steaks with crushed black peppercorns; grill (see No. 16). Serve with the sauce.

18. Bacon-Wrapped Wrap 1 bacon slice each around the side of 4 filet mignon steaks, then tie with twine; grill (see No. 16).

19. Blue Cheese–Stuffed Make a deep slit in the side of each of 4 filet mignon steaks with a paring knife; stuff each with 1 teaspoon crumbled blue cheese, then tie. Grill (see No. 16). Top with more blue cheese.

20. Porcini Butter Mix 3 tablespoons softened butter with 1 tablespoon finely ground porcini mushrooms and 1/4 teaspoon kosher salt. Grill Basic Filet Mignon (No. 16), brushing occasionally with some of the butter. Serve topped with the remaining butter.