Is there any sweeter sound in the world than a thick, juicy steak hitting the grill? Let me rephrase. Other than ‘cracking’ open an ice cold beer can on a swealtering summer’s day, is there any sweeter sound than the ‘tssssszzzzz’ of beef of the BBQ? I submit there is not. Depending on where you live in the world, you can choose to let the weather dictate your barbecue season. But when people call me crazy for putting on my winter coat, my winter boots, standing up to knees in snow while barbecuing steaks in the middle of a blizzard, I just smile and say “Hey, it’s summer somewhere!” The following are five delicious steak grilling recipes from around the globe, demonstrating how the sun never sets on the sizzle. Enjoy!
Spicy Asian Flank
Ingredients:
* 2 lbs. flank steak
* 1/3 cup sweet red wine
* 1/4 cup olive oil
* 2 tbsp. lime juice
* 2 tbsp. soy sauce
* 3 cloves minced garlic
* 1 tbsp. lime zest
* 1 tbsp. brown sugar
* 1 tbsp. chopped cilantro
* 1 tsp. crushed red pepper
Place meat in a shallow dish. Combine all other ingredients, mix well with a wisp and pour onto steak. Cover dish and marinate in refrigerator for 6 hours, then freeze over night. Thaw completely before cooking. To cook, preheat grill at medium heat. Place steak onto grill and brush liberally with marinade. Cook for 5 minutes, turn, brush with marinade again and cook for another 5-7 minutes.
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Southwest Chipotle Porterhouse
Ingredients:
* 2 lbs. porterhouse steak
* 6 tbsp. vegetable oil
* 8 cloves minced garlic
* 6 tbsp. chipotle powder
* 6 tbsp. salt
* 1 tbsp. black pepper
Combine all rub ingredients in a small bowl, mixing into a thick paste. Rub paste into the steak, completely covering entire surface. Wrap tightly in plastic wrap and refrigerate 4 hours. Preheat grill at high heat. Grill steak at high heat for 2 minutes; turn and grill 2 more minutes. Reduce heat to medium and grill to desired doneness.
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Italian Steak Pizzaiola
Ingredients:
* 2 1/2 lbs. sirloin
* 4 plum tomatoes
* 2 tbsp. olive oil
* 2 tbsp. chopped oregano
* 2 tbsp. chopped basil
* 4 cloves minced garlic
* 1 tsp. ground black pepper
* 1 tsp. salt
* 1 cup fregula pasta
Preheat grill to medium. Brush steaks with 1 tbsp. of oil and let sit. Cut tomatoes in half and grill face-down until deep grill marks appear. Remove from grill and remove skin. Place steaks on grill, allowing to cook until desired doneness. While the steaks are grilling combine tomatoes and remaining ingredients (except fregula) in a saucepan. Crush tomatoes with a fork and simmer mixture over low heat. Remove steaks when done and cut into strips. Add steak strips to sauce and simmer on low for 10 minutes. Cook pasta for 10 minutes on medium heat. Drain pasta and serve, pouring steak mixture over individual servings.
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Mexican Tequila Strip Steaks
Ingredients:
* 4 eight oz. New York strips
* 1/2 cup tequila
* 2 tsp. grated lemon peel
* 2 cloves minced garlic
* 1 tbsp. black pepper
* salt to flavor
Mix marinade ingredients (except salt) in large bowl. Roll steaks one at a time through marinade, wrap in plastic wrap and place in refrigerator over night (save remaining marinade). To cook, preheat grill at high heat. Cook until desired doneness, occasionally brushing with remaining marinade. Avoid excessive turning so brushed marinade isn’t lost. Remove from grill and season with salt to individual flavor.
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Steak ‘n Bacon Knockout Punch
(note: this recipe requires 2 cooking cycles over two days; you’ll need a grill and crockpot)
Ingredients:
* 4 lbs. boneless rib eye
* 1 lb. bacon strips
* 1 cup brown sugar
* 1/2 cup water
* 1 cup beef broth
* 1/2 spicy BBQ sauce
* 1/2 tbsp. yellow mustard powder
* 1/2 cup chopped onions
Preheat grill at medium heat. Combine brown sugar, water, beef broth, BBQ sauce and mustard in a large bowl. Place bacon strips in bowl and allow to sit 1 hour. Cut rib eye into 4-6 smaller pieces and soak in marinade for 1 hour; save remaining marinade in refrigerator. Place both meats on grill; cook bacon only 1 minute (make sure it remains soft) then remove. Cook steak to rare, remove. When cool, wrap each steak in bacon. Wrap individually in plastic wrap and refrigerate over night. About 6 hours before the meal, combine remaining marinade with onions in crockpot (if there’s not enough marinade to cover steaks, mix another 1/2 batch). Add steaks and cook on low heat for 4-6 hours. Remove steaks from pot, place them on a platter and pour marinade from crockpot over the top.
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