8 Ways to Grill Steak, From Flank to Strip to Tri-Tip

Grilled Steak and Cipollini Onions with Meyer-Lemon Nori Butter

For 30 minutes, F&W recipe creator Liz Mervosh marinates skirt steak in a Maggi and miso marinade to provide deep umami flavor, then tops it with a spicy, flavorful handmade compound butter.

Grilled Skirt Steak with Mustard Greens Chimichurri

A traditional combination is steak and chimichurri. Adrienne Cheatham adds spice to the herby green sauce in her cookbook: This Argentinean staple is spiced up with mustard greens, minced Fresno chili, spices, and garlic.

Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce

This grilled meal bastes rib eye steaks in butter seasoned with suya, a spicy, nutty, and smokey peanut-based West African spice combination. Reverse-searing steaks gives them a seared exterior and a soft, medium-rare middle.

Carne Asada Clásica

The northern Mexican states of Sonora and Nuevo León had a booming cattle industry and access to the freshest and tastiest meat, therefore carne asada originated there.

Steak, Potato, and Chorizo Kebabs with Red Pepper Mayo

"Almost nothing pairs better with potatoes than steak, so here I thread strips of skirt steak onto skewers with baby Dutch yellow potatoes," says cookbook author Ann Taylor Pittman.

Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce

2020 F&W Best New Chef Donny Sirisavath's dish pays tribute to his Laotian roots and Texas upbringing, where his parents barbecued brisket over hardwood coals for family gatherings.

Balsamic Marinated Flank Steak

A 24-hour marinade of balsamic vinaigrette gives flank beef incredible taste. Grace Parisi recommends pouring additional vinaigrette over meat and grilled veggies.

Charred Cucumber Panzanella with Grilled Steak

This dish was developed by chef Caroline Glover, and it calls for flank steak, Wagyu, or New York strip steaks that have a good amount of marbling.