Easy grilled steak is the perfect quick and easy dinner this time of year. From Spring to late Fall, I love to cook everything and just about anything on the grill!
However, what to grill and how to grill it can be confusing. I use natural gas or propane since it's no fuss to prepare.
Below are several easy steak options that are affordable and will feed your family and friends. Below are descriptions of different cuts of steak, and how to grill them, including how to marinade the steaks, and how to cut and serve.
Besides the Easy grilled steaks, I have included recipes and directions for a couple of my favorite grilled side dishes and a quick herby Chimichurri sauce.
So let's get started!
The Recipes:
Grilled "Flat" Steak
Budget-friendly steaks are great for a family or a crowd. Cut the slices thinly and against the grain for a tender bite.
Pick one of the flat steaks below (Flat Iron, Flank, Skirt or Hanger). My favorite is the Flat Iron Steak, but the store was out, so I used a Flank Steak.
Prepping these cuts of steak is really important. Marinade these steaks at least for a few hours to overnight since they tend to be tough. Then, I use a dry rub to add flavor and added tenderness. My favorite steak for this type of grilling is the Flat Iron Steak which I usually find at grocery stores like Kroger.
*Buy marinade and rubs at any grocery store. I have several recipes to share in the near
future if you prefer homemade...and who doesn't -if you have the time!
So....all three of the pics above are of Flank Steak.
I went to 4 different grocery stores, to try to take pictures of the different cuts of meat described below....all anyone had was Flank Steak! UGG!
The good news is if your recipe calls for any one of these flat cuts of meat, and your grocery store does not have it- Just substitute another flat cut of meat below. For most recipes these cuts are interchangeable. Just note any cooking changes below.
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A flat iron steak is cut from the shoulder area of the cow. It is smaller, so you may need to buy more than one steak if serving more than 4 people.
A flank steak is cut from the belly muscle and has a bit more chew. Both steaks are flavorful and tender, but be sure to season well, and not cook beyond medium.
A skirt steak is a thin, long cut of beef from the diaphragm muscle. Skirt steak has an even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though, so cook only to rare or medium-rare for the best texture.
A hanger steak resembles flank steak, and is usually the most tender cut on an animal, aside from the tenderloin, so it tends to be more expensive.
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Recipe for Steak continued:
3. Bring the steak to room temperature. I set out the steak on the counter for at least 30 minutes up to 2 hours. If you grill a very cold steak, it may be overdone on the outside, and undercooked on the inside, in addition to being tough.
4. Preheat your grill to medium-high heat (400 degrees) for thicker flat iron steak or high
(500 degrees) heat for thinner cuts of meat like the skirt steak. Be sure to oil the grates beforehand.
Note: You want to cook a thin steak quick and fast, so a higher temperature is better. Since the steak is thin, both the inside and outside will be cooked at the same time.
For a thicker steak, a lower temperature is better. A thicker steak needs more time to cook on the inside. So cook a thicker steak on medium-high heat instead of high heat, and increase the cooking time.
5. Wipe off the marinade, and rub the steaks with olive oil. Then, season the steak with a dry rub liberally, and salt and pepper, unless salt and pepper are already in the rub. I use Kosher salt for the best taste.
Grill the steaks over direct heat for 4-6 minutes per side (depending on the thickness of steak) or until they reach an internal temperature of 130- 135 degrees for medium-rare.
Medium is 135- 145 degrees. For most flat steaks, I grill 4-5 minutes on one side, and then 3-4 minutes on the second side. Cooking times will vary depending on the steak, and your grill, so use an instant-read thermometer to check the temperature.
There are "touch tests" that you can refer to- if you don't want to use a thermometer. For example, a rare steak feels like the palm of your hand when it is opened and relaxed. I prefer to use a thermometer.
6. Take the steak out a couple of degrees lower than the intended temperature, since the temperature will continue to rise when resting. Loosely tent steak with foil, and let it rest for 10 minutes. Resting allows the juices time to redistribute. If you cut the steak right away, the juices will flow out, and the steak will be dry, not juicy.
7. Cut steak thinly and against the grain for a tender bite.
8. Pour a little bit of olive oil over the steak, once it's cut, add more salt and pepper.
9. I made simple Chimichurri sauce to pour over the steak. See below...
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Recipe for a quick Chimichurri Sauce:
I used two big handfuls of herbs in my garden, mint, and basil- feel free to add any herbs you prefer. Give them a rough chop. Add, salt, pepper, and garlic. Blend in a blender or food processor until smooth while slowly pouring in olive oil until you reach a smooth consistency.
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Recipes for the Vegetables:
Corn on the Cob:
I like to brush the corn with olive oil and then sprinkle it with salt, garlic, and any other spices such as smoky paprika.
I put the corn on the grill before the meat since the cooking time for the steak is so short. I usually put the corn on the grill 5 or 10 minutes before I cook the steak, at medium-high heat.
If the corn is mostly done, put it on indirect heat, or move the corn to an upper grate on the grill to keep warm.
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* Direct Heat vs Indirect Heat
Direct heat means you are cooking over a burner that is turned on. This is good for searing, and meats that you are cooking quickly with not a lot of fat because the fat drippings can cause a flare-up.
Indirect heat: Is when you put food on the side of the grill that does not have a burner turned on, or placing the food to the side of the heat source.
(Usually you have the burners on one side turned on, and on the other side turned off). This is good if cooking fatty foods, or foods you want to cook more slowly, or at lower temperatures....more like baking.
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Vegetable Skewers:
The easy option would be to go to the the grocery store like The Fresh Market and get the skewers pre-made with raw veggies. 😍 .....Or just buy vegetables you like that have similar cooking times (i.e. don't put carrots and squash together). I like big mushrooms, red onions, red, green, and yellow peppers, pineapple (not a veggie, but works great on skewers.), squash, etc.
Cut veggies into similar sizes (for equal cooking times) and push onto a metal skewer; or soak wooden skewers in water for about 20 minutes before adding the veggies.
Brush veggies with olive oil, and season with salt, pepper, garlic, etc.
I like to roast the veggies in the oven because I prefer the taste. Bake the veggies at 425 degrees for about 10 -20 minutes. Bake until they soften. I like them slightly crispy.
Transfer the veggies to the grill for the last 5 minutes to get a smoky flavor.
You can grill the skewers on the grill for the total time if you like. I would grill on indirect heat for most of the time but end with direct heat to get the grill/char marks.
Other Side Dishes
If having a party or gathering, try my fun and festive Watermelon Salad in a Carved Watermelon Bowl.
Click on the title or click here for the link. See Appetizers and Side Dishes for other yummy ideas!
Add a fresh salad and you'll have a feast!
Happy grilling with your family and friends!!❤️
Bon appétit!!
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