How to Cook Meat On The Grill: 5 Recipes From Chefs

If you plan to grill steaks, be very careful about the choice of meat. You can read the recommendations on how to choose them here. Grilled meat cannot be fixed with just a good marinade, like with a barbecue, so choose your meat carefully. It is not necessary to only grill steaks. Ribs, loin, beef striploin or pork tenderloin turn out no less tasty. The choice of meat depends just on your taste. If you don’t know what to cook, the best chefs are here to offer you 5 original recipes for various types of grilled meat.

Striploin thin edge

If you’re too lazy to deal with fire and coals, then use the electric grill. With its help, cooking both steaks and any other grilled products (meat, poultry, fish, vegetables, fruits) will take you a matter of minutes. It is enough to turn the grill on, select the “Steak” mode and press the “OK” button, and wait for the warm-up sound signal without opening the plate. This will mean the grill is ready to use. Just put the meat on the grill and fry to your favorite degree. Always a great result and no fuss with coals and fire.

Ingredients:

  • Striploin steak – 4 pcs. 250 g each
  • Olive oil – 80 g
  • Salt and pepper – to taste

STEP 1

Salt and pepper the steak, grease with olive oil on all sides.

STEP 2

Fry meat on a heated electric grill or a regular grill.

STEP 3

Transfer the meat to a dish, lightly cover with foil and let it sit for 5 minutes, then serve with the chosen side dish and sauce.

Smoke burger with mushroom sauce

If you like burgers, the patty can be made from steak. To prevent grilled beef from getting too dry, mix the steak with a beef shoulder, and while you are grilling the patty, constantly grease it with butter. This will save your lean beef from overdrying, and the burger will turn out to be juicy and delicious!

Ingredients:

  • Rib eye steak – 40 g
  • Beef shoulder – 60 g
  • Round burger roll – 1 pc.
  • Smoked tuna shavings – 1 tsp.
  • Unagi sauce – 0.5 tsp
  • Soy sauce – 0.5 tsp
  • Butter – 10 g
  • Bacon – 30 g

For mushroom sauce:

  • Champignons – 20 g
  • Porcini mushrooms – 20 g
  • Wheat flour – 0.5 tsp
  • Milk – 1 tsp.

STEP 1

Chop the meat finely, add salt, pepper, soy sauce. Mix. Form a patty, grill it. Lubricate the patty with butter while it’s being grilled. Fry thin slices of bacon next to it.

STEP 2

For the sauce: wash the mushrooms, peel, cut, fry with salt, pepper, flour and milk. Stir constantly until the sauce thickens.

STEP 3

Cut the bun into 2 halves, brush the edges with barbecue sauce. Put the patty on the lower half of the bun, then add warm mushroom sauce, slices of bacon. Cover with a half bun, grease it on top with unagi sauce and sprinkle with tuna pieces.

Grilled chicken with vegetable salad

Grilled chicken is incredibly tasty. The most important thing is not to overdry it. Before grilling, coat it with miso paste or, as in our case, chili paste. This will protect the chicken from drying out during grilling, but keeping it on fire for too long is still not good.

Ingredients:

  • Chicken – 1
  • Chili paste – 2 tbsp.
  • Bamboo sheets for serving
  • Green onion – 2 
  • Salt – to taste

For salad:

  • Cucumber – 1
  • Cherry Tomatoes – 2 
  • Red onion – 0.25 apiece
  • Olives – 4
  • Arugula – 1 handful
  • Olive oil – 2 tbsp.
  • Lime juice – 1 tbsp.

STEP 1

Cut the chicken into 4 parts, grease with chili paste and leave to marinate for 2-3 hours. Grill it.

STEP 2

Cut peeled red onion into strips, cucumber in half rings, cherry tomatoes and olives in half. Mix with arugula, salt to taste, season with a mixture of olive oil and lime juice.

STEP 3

Put a bamboo leaf on a plate. Put two parts of the chicken on it. Place a side dish on each side, pour a little olive oil and sprinkle with finely chopped green onions.

Filet mignon with ears of corn

Corn cobs are a perfect side dish that goes well with hearty and heavy meat.

Ingredients:

  • Beef tenderloin – 100 g
  • Corn on the cob – 1-2 pcs.
  • Thyme
  • Rosemary
  • Olive oil – 2-3 tbsp.
  • Salt and pepper – to taste

STEP 1

Grease the room temperature meat with oil, salt, and pepper, grill until cooked.

STEP 2

Take corn cobs (it is best to take boiled frozen ones), boil until soft, brush them over with oil and grill them on all sides. Then cut into pieces and stick a wooden skewer into each.

STEP 3

Put the meat on a wooden board, sprinkle with dry thyme and rosemary, garnish with drops of oil, sea salt, and black pepper. Spread corn cobs nearby.

Ribeye steak with grilled veggies

When cooking vegetables on the grill, the most important thing is to cut them thin enough so that they bake inside and do not burn on the outside. This is especially important for dense foods such as potatoes and eggplant. As for mushrooms, zucchini or bell peppers, they cook instantly, so you can cut them thicker.

Ingredients:

  • Sweet pepper – 1 pc.
  • Eggplant – 1 pc.
  • Zucchini – 1 pc.
  • Potato – 1pc.
  • Champignons – 2-3 pcs.
  • Ribeye steak – 400 g
  • Olive oil – 1 tbsp. l
  • Fresh greens for serving
  • Salt and pepper – to taste

STEP 1

Warm the steak to room temperature, sprinkle salt and black pepper, and grill on both sides. Time depends on the desired degree of doneness: blue – 4 minutes on each side, medium – 6-8 minutes, well done – 12-15 minutes. Leave the grilled steak to “rest” for 2-3 minutes.

STEP 2

Cut vegetables into circles, mix in a salad bowl with olive oil, salt, and pepper to taste. Grill the vegetables on both sides until golden. When serving, sprinkle meat and vegetables with finely chopped fresh herbs.

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