Best Summer Steak Recipes

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
• Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
• In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

SUMMER STEAK SALAD WITH GINGER-LIME DRESSING

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend.
• For salad:
• Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
• Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES

Steps:

• Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
• Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
• To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
• Mix together all of the ingredients, to taste.

PEPPER-GRILLED STEAK WITH CHOPPED SUMMER SALAD

Steps:

• Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
• Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
• Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.

ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH

Steps:

• 1. Cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Please teh mixture in a spice or coffee grinder until finely ground. (I actually don't do this at all. I skip it and just use ground pepper, ground cumin, and ground cloves.) 2. Combine one chile, peppercorn mix, vinegar, thyme, brown sugar, salt, and garlic in a blender and process until smooth. Combine with steak in a plastic bag. Seal and marinate for 24 hours. 3. To prepare relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute until lightly browned. Remove from heat. Stir in tomato, roasted red pepper, olive oil, and salt. 4. Please steak on grill and cook. Cut diagonally into thin slices. 5. Serve steak with relish and enjoy!

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl. Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain. In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

GRILLED STEAK & SUMMER VEGETABLE RICE

Steps:

• Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing.
• Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr® Rice Sides™ - Cheddar Broccoli. Bring to a boil, stir, reduce heat and simmer, covered 7 minutes, or until rice is tender.
• Serve steak over vegetables and Knorr® Rice Sides™ - Cheddar Broccoli.

STEAK SUMMER ROLLS

Steps:

• Combine vinegar, water, 2 tablespoons sugar, fish sauce, and red pepper flakes in a glass, ceramic, or stainless steel bowl; stir until sugar is dissolved. Add carrots and daikon radish. Put a plate on top to weigh down vegetables and refrigerate for 4 hours or overnight.
• Combine soy sauce, 1 tablespoon sugar, and garlic in a shallow baking dish; stir until sugar is dissolved. Add steak, pressing down until steak is covered in marinade, and refrigerate for 4 hours or overnight.
• Heat a ridged grill pan over high heat; add oil. Remove steak from marinade and discard marinade. Grill steak until desired doneness is reached, 6 to 10 minutes per side. Transfer steak to a cutting board and cool. Slice across grain into 24 thin slices.
• Drain carrot and daikon radishes, reserving 1/2 cup pickling liquid.
• Fill a shallow bowl with warm water. Dip 1 rice paper sheet into water to soften, about 5 seconds. Transfer sheet to a work surface. Arrange 2 pieces of lettuce over the half of wrapper closest to you. Top each lettuce leaf half with 2 slices of steak. Add about 1/4 cup carrot and daikon pickles and a few cilantro sprigs. Starting with bottom edge, begin to roll up rice paper sheet tightly around filling. After 1 roll, fold in ends of rice paper like a burrito, then finish rolling. Repeat with remaining wrappers and filling. Diagonally cut rolls in half crosswise and arrange on a serving platter.
• Whisk peanut butter, reserved pickling liquid, and sriracha hot sauce together in a bowl; serve on the side with rolls.

STEAK SUMMER ROLLS

Steps:

• For the dip: Combine the yogurt, dill, cucumber, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Cover and refrigerate until ready to serve.
• For the summer rolls: Prepare the rice vermicelli according to the package directions. Drain, pat dry and set aside.
• Preheat an outdoor grill or a grill pan to medium high.
• Grill the onions until charred, about 3 minutes per side. Separate the onion rounds into individual rings.
• Sprinkle the steak with salt and pepper. Grill until nicely charred and medium rare, 4 to 5 minutes per side. Let rest for 10 minutes, then trim and slice on the bias and against the grain into 24 long strips.
• Build the summer rolls: Fill a large bowl with water. Working one at a time, submerge a rice wrapper in the water until pliable. Lay out on a paper towel. Arrange a row of radishes in the center of the wrapper. Put a row of the herbs on one side and a row of alternating carrots and cucumbers on the other. Top all the veggies with a single layer of spinach, then 3 slices of steak, 3 small onion rings and one-eighth of the noodles. Top with another single layer of spinach leaves. Fold in the sides and roll up like a burrito. Cover with a damp paper towel. Repeat with the remaining ingredients. Serve with the dip on the side.

SUMMER STEAK SALAD WITH GINGER-LIME DRESSING RECIPE | EPICURIOUS.COM

Steps:

• For dressing:
• Whisk all ingredients in small bowl to blend.
• For salad:
• Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
• Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
• Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

SUMMER STEAK SALAD

Steps:

• Heat grill to medium-high heat.
• Sprinkle steak with pepper.
• Grill 5 to 7 min. on each side or until medium doneness (160°F). Remove from grill. Let stand 5 min.
• Cut steak across the grain into thin slices; toss with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

SUMMER STEAK SUBS

Steps:

• Split the rolls down the middle, spread with the mayonnaise or horseradish, then set aside. Heat half the oil in a large frying pan and fry onions and peppers together for 5-10 mins until soft and beginning to colour, then spoon into the rolls.
• Heat remaining oil in the same pan, season the steaks and cook for 1 min until browned. Flip steaks over, top with the cheese and continue to cook until the steak is cooked to your liking and the cheese has melted. lift the steaks into the rolls and tuck in.

SUMMER STEAK

Steps:

• Mix first 6 ingredients; rub onto steak. Refrigerate 30 min.
• Heat grill to medium-high heat. Grill steak 4 to 6 min. on each side or until medium doneness (160ºF). Remove from grill; cover. Let stand 5 min.
• Cut steak across grain into thin slices. Serve with steak sauce.

SUMMER VEGETABLES WITH FLATIRON STEAK

Steps:

• Make the vinaigrette: Whisk together vinegar, thyme, mustard, and salt in a small bowl. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified.
• Make the vegetables: Preheat oven to 450 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with olive oil, and sprinkle with 1 tablespoon salt. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, 45 minutes to 1 hour. Let beets cool slightly, then peel. Cut into quarters or sixths. Place in a large bowl.
• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add cauliflower, and cook until tender, 4 to 5 minutes. Using a slotted spoon, transfer cauliflower to ice-water bath to cool. Reserve water in pot. Drain, and add to beets. Return water to a boil. Working in batches, add beans and cook until tender, 3 to 4 minutes. Transfer beans to ice-water bath to cool. Drain, and add to beets. Season with salt and pepper, and drizzle with 2 to 3 tablespoons vinaigrette.
• Make the steaks: Season steaks with salt and pepper. Heat a large skillet over high heat for 1 minute. Add vegetable oil and beef, and cook until browned on all 4 sides, about 9 minutes total. Let rest for 10 minutes. Slice steaks diagonally against the grain, about 1/8 inch thick.
• Divide vegetables among 4 plates, and top with steak. Garnish with thyme, and sprinkle with a pinch of fleur de sel if desired. Drizzle with remaining vinaigrette.

SUMMER STEAK FLATBREAD

Steps:

• Place beef with cilantro marinade in 1-gallon resealable plastic bag. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour 20 minutes.
• Preheat grill to 250 to 300 degrees F (120 to 150 degrees C).
• Combine onion, orange bell pepper, red bell pepper, yellow bell pepper, and margarine on a sheet of aluminum foil. Season with black pepper and seal vegetable packet.
• Remove beef from the resealable bag. Place on a sheet of aluminum foil. Pour the remaining cilantro marinade on top. Seal the beef packet.
• Place the vegetable and beef packets on the grill.
• Grill vegetables until softened, 30 to 35 minutes. Grill beef until it begins to firm and is hot and slightly pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Grill flatbreads until warm and toasted, 5 to 8 minutes.
• Arrange vegetables, beef, salsa, and sour cream on each of the flatbreads and serve.