44 Grilled Steaks, Ribs & Chops
These juicy grilled dishes will satisfy your carnivorous cravings
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Grilled Rosemary Pork Flatbreads with Peaches and Mascarpone
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Lemongrass Beef Skewers
Cambodian-spiced beef on the grill is heavenly when paired with a crisp, full-bodied beer. Recipe: Lemongrass Beef Skewers
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Ghanaian Peanut and Spice
Lamb Skewers (Yaazzi)
If you haven’t tried Ghanaian food, the peanuts and warm spices in this dish taste familiar, yet come together in a way that’s surprising. The skewers are also excellent with beef, and almonds instead of peanuts. You’ll need 12-in. metal or wooden skewers. Recipe: Ghanaian Peanut and Spice Lamb Skewers (Yaazzi)
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Grilled Spiced Lamb Skewers (Shashlik)
Portland chef Vitaly Paley makes these luscious skewers, an iconic food in the Republic of Georgia, for his Soviet-style pop-up restaurant, DaNet. For the most tender skewers, he recommends buying a boneless leg of lamb and cutting it up, rather than using lamb "stew meat" (which can come from the more gristly shoulder). Or use lamb loin, which is more expensive but has less fat and sinew. You'll need 8 (9 in.) metal skewers for this recipe. Recipe: Grilled Spiced Lamb Skewers (Shashlik)
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Grilled Pork Souvlaki with Fresh Pita
Many of us associate souvlaki with roast lamb
, but in the back alleys and on the roadsides of Greece, pork and chicken are actually more common. Pile the hot skewers and the warm pita on platters, set out the toppings, and let everyone assemble their own sandwiches. Just make sure there are lots of napkins. Recipe: Grilled Pork Souvlaki with Fresh Pita
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Lamb and Pomegranate Shawarma
For the easiest prep and biggest hit of flavor, slather the meat with tangy pomegranate-molasses marinade ahead of time; ditto for the tahini dressing. Then it’s quick to grill! Slice the lamb, mix it with mint, pomegranate seeds, and the dressing, and set it out with lettuce and warm pita breads. Recipe: Lamb and Pomegranate Shawarma
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Grilled Lamb Chops with Pine Nut Salsa Verde
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Mediterranean Lamb Kebabs
Lamb and Mediterranean flavors has been a classic combo. An Eastern Mediterranean spice blend gives the marinade a bit of a twist. Serve with lavash or pita, tahini, and sliced tomato and onion. Recipe: Mediterranean Lamb Kebabs
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Madras Curry Lamb Kebabs
A simple marinade flavored with Madras curry powder pairs perfectly with lamb. Serve with naan or pita, yogurt sauce, and chopped cilantro. Recipe: Madras Curry Lamb Kebabs
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Japanese Spice Lamb Kebabs
Japanese seasoning blend shichimi togarashi
is the surprise ingredient that makes these kebabs a winner for lovers of spicy food. Recipe: Japanese Spice Lamb Kebabs
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Lemongrass Pork Chops from Vietnamese Food Any Day, by Andrea Nguyen
Vietnamese cooks love thin pork chops because the chops pick up seasonings quickly, cook fast, and taste great—perfect for a weeknight meal. Sold at many supermarkets, the skinny chops have either a curved rib bone or T-shaped bone. An edge of fat and marbling signal good flavor. You can marinate the pork many ways, but lemongrass is a signature Viet flavor. Recipe: Lemongrass Pork Chops from Vietnamese Food Any Day, by Andrea Nguyen
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Grilled Hanger Steak
The long, narrow cut from the underside of beef is equally flavorful and less expensive than rib-eye. It’s delicious grilled, as we’ve done here, then folded up in soft flatbread with a garlicky yogurt sauce. Recipe: Grilled Hanger Steak
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Grilled Steaks Diane
classic, traditionally prepared tableside, gets the grill treatment here. The cooking goes fast, so have all your ingredients measured and next to the grill beforehand. If time allows, salt the steaks and chill, uncovered, for up to 3 days before grilling—they’ll be even more thoroughly seasoned and tender. Recipe: Grilled Steaks Diane
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Grilled Steak Platter
Daniel Patterson’s suggestion for grilling steaks
at home is one to engrave in your memory: Sear them all over, then—rather than grilling them over indirect heat, like his restaurants' cooks do—roast them in the oven while you have your first course. It’s like hiring a babysitter, but for beef. When you’re ready to eat, throw the steaks back on the grill to build up the crunchy crusts. Also helpful for creating a good crust: Unwrap the steaks a day before, pat dry, and chill them uncovered. Dry-aging makes steaks crustier too, because they aren’t as moist to begin with. Recipe: Grilled Steak Platter
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Grilled Steak and Beans Sandwiches
At Napa Valley's Contimo Provisions food truck, chef-owners Ryan Harris and Kevin Folan bring fine-dining creds and from-scratch components to their craft. For this take on one of their best-loved sandwiches, pile grilled skirt steak (seasoned with garlic, salt, and pepper), homemade pico de gallo, and cilantro sprigs onto sandwich rolls. Their bean spread takes it to the next level—although they use freshly simmered dry beans, this simpler recipe using canned pintos or pinquitos also delivers lots of flavor.
Recipe: Grilled Steak and Beans Sandwiches
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Herb-Stuffed Flank Steak
Use your favorite fresh herbs--we like parsley, basil, chives, and thyme--and olive tapenade to punch up this grilled steak. Cut into pinwheels for an impressive presentation.
Recipe: Herb-Stuffed Flank Steak
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Grilled Rib-Eye Steaks with Blistered Padrón Peppers
With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. Inspired by the cider-house tradition in the Spanish countryside, Matthew Dillon of Bar Sajor restaurant in Seattle adds a phenomenal but simple sauce from the resting juices and a touch of cider vinegar and honey. He grills the meat over wood at the restaurant; for home grillers, he recommends hardwood charcoal and fruitwood chips.
Recipe: Grilled Rib-Eye Steaks with Blistered Padrón Peppers
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Grilled Tri-tip with Cuban Mojo Sauce
Tri-tip is one of our favorite cuts for grilling, and this recipe reminds us why: a gorgeous browned crust and juicy meat. A tangy sauce makes it extra-special.
Recipe: Grilled Tri-tip with Cuban Mojo Sauce
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Gaucho Steak with Four-Herb Chimichurri
The flavor in this dish just doesn't stop. The herbed marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri, a beautifully green herb sauce.
Recipe: Gaucho Steak with Four-Herb Chimichurri
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Balsamic Grilled Skirt Steak
A simple marinade adds surprising depth of flavor in this easy grilled steak recipe you'll want to make again and again. Recipe: Balsamic Grilled Skirt Steak
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Crazed Mom’s Easy Steak and Garam Masala Naan-wiches
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Herb-Rubbed Baby Back Ribs
These are the ribs for summer. Just be sure to make plenty of the cherry-Zinfandel barbecue sauce to top the super-succulent ribs.
Recipe: Herb-Rubbed Baby Back Ribs
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Grilled Grass-fed Rib-eyes with Herb Lemon Butter
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Gin and Spice Flank Steak
A creamy gin sauce tastes delectable with this hot charred flank steak ― another of our favorite cuts for grilling.
Recipe: Gin and Spice Flank Steak
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Sage-Rubbed Pork Tenderloins with Sage Butter
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Lamb Chops with Roasted Salsa
Perfectly cooked lamb chops are a special occasion dinner when topped with fresh pepper and tomato-laden salsa.
Recipe: Lamb Chops with Roasted Salsa
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Grilled Pork Chops with Brown-Sugar Brine and Onion-Peach Marmalade
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Grilled Lamb Brochettes with Lemon and Dill
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Spicy Pork Skewers
Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. Our variation uses ground pork and a hefty dose of spices rolled into little meatballs.
Recipe: Spicy Pork Skewers
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Grilled Skirt Steak (Arracheras)
Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks cooked quickly over high heat to produce a nicely browned crust and pink interior. Serve with all your favorite fajita fixins.
Recipe: Grilled Skirt Steak (Arracheras)
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Spicy Pork Ribs
Marinating ribs in already prepared harissa pasta, a Tunisian spice, saves time and guarantees spicy, lick-your-fingers-good ribs.
Recipe: Spicy Pork Ribs
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Achiote-and-Orange Pulled Pork
Real, slow-cooked barbecue takes time, but this dish is truly worth it. Pile the succulent meat on bolillos or other small rolls, then top with queso fresco, avocado slices, and a squeeze of lime.
Recipe: Achiote-and-Orange Pulled Pork
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Vietnamese-style Steak Salad
Lemongrass nicely complements the clean flavor of grass-fed steak in this herb and veggie-filled noodle salad.
Recipe: Vietnamese-style Steak Salad
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Northwest Grilled Flank Steak
A simple, flavor-packed marinade of ginger, garlic, soy sauce, and sesame makes this flank steak a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables.
Recipe: Northwest Grilled Flank Steak
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Toyoshimas' Teriyaki Tri-Tip
Based on an old Hawaiian family recipe, this teriyaki marinade does its magic overnight; you can also use it for chicken and pork.
Recipe: Toyoshimas' Teriyaki Tri-Tip
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Hot Flank Steak Salad with Chinese Black Bean Dressing
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Grilled Rib-eye Steaks with Miso Butter
Japanese miso paste makes a great compound butter and imparts the savory quality of umami (a word that roughly translates as "delicious essence"). On a rib-eye steak, it's out-of-this world delicious.
Recipe: Grilled Rib-eye Steaks with Miso Butter
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Grilled Flank Steak, Onion, and Peppers
Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly “marinating” meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.
Recipe: Grilled Flank Steak, Onion, and Peppers
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Grilled Lamb Chops with Turkish Grape Sauce
Chef Burak Epir of Pilita Grill restaurant in San Carlos, CA, serves this Turkish-style sauce over lamb meatballs skewered with chunks of eggplant. We’ve grilled lamb chops instead, for a faster but equally delicious version.
Recipe: Grilled Lamb Chops with Turkish Grape Sauce
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Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Recipe: Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
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Grilled Spareribs with Fennel Seeds and Herbs
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma’s founding wine families for this recipe, creating crisp-edged ribs that don’t require additional sauce.
Recipe: Grilled Spareribs with Fennel Seeds and Herbs
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Bison Tri-Tip with Chimichurri
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Smoked Ribs with Huckleberry BBQ Sauce
This recipe, from chef David Kreifels of Laurelhurst Market in Portland, strikes the perfect balance between smoky, spicy, salty, and fruity. You’ll need applewood chips, sold with grilling supplies, and a drip pan.
Recipe: Smoked Ribs with Huckleberry BBQ Sauce
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Ginger Rosemary Smoked Pork Ribs