Steak Recipes for Grilling & Broiling

Recipes provided by Beef Loving Texans® Texas Beef Council

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

11 ingredients, makes 4 servings, 30 minutes

Ingredients

• 2 beef ribeye steaks boneless, cut 1-inch thick (about 12 oz each)
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 2 large russet potatoes, cut lengthwise into 8 wedges each 
• 1 tbsp minced green onions
• Optional: Sour Cream and Onion Sauce
  • Find the recipe below!

For the Seasoning

• 2 tbsp smoked or Spanish paprika
• 1-1/2 tsp sugar
• 1-1/2 tsp chili powder
• 1 tsp ground black pepper
• 1/2 tsp ground red pepper

Directions

1. Combine seasoning ingredients in small bowl; remove and reserve 2 tbsp. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
2. Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.
3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with sour cream and onion sauce for dipping, if desired.

For the Sour Cream and Onion Sauce:

1. Combine 1/2 cup dairy sour cream and 2 tbsp minced green onion.
2. Sprinkle with smoked or Spanish paprika, as desired.

Traditional Tex-Mex Fajitas

11 ingredients, makes 6 to 8 servings, 20 minutes

Ingredients

• 2 lbs. skirt steak, trimmed
• 1 onion, sliced
• 1 green bell pepper, sliced
• 12 flour tortillas

For the Marinade:

• ½ cup Food Club Italian Dressing
• ½ cup Food Club Apple Cider Vinegar
• ½ cup Food Club Soy Sauce
• 1/3 cup Food Club Worcestershire Sauce
• 1/3 cup Food Club Brown Sugar
• 2 Tbsp lime juice
• Dash of garlic powder or fresh garlic, crushed

Directions

1. Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice, and garlic. Marinate steaks in the refrigerator 6-8 hours or overnight.
2. Wrap tortillas in foil. Place steaks, peppers, and onions on grill over medium-hot coals. Grill steaks 4-6 inches from coals, 8 minutes covered or 10-12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turning once.
3. Remove steaks from grill and slice at an angle, across the grain, into ¼-inch thick strips. Serve with tortillas, rice, beans, grilled bell peppers and onions, cheese, pico de gallo, and condiments of your choice.

Caribbean Ribeye Steaks with Grilled Pineapple Salad

8 ingredients, 4 servings, 25 to 35 minutes

Ingredients

• 2 boneless beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
• 3 tablespoons chopped fresh cilantro, divided
• 2 teaspoons Food Club Ground Cumin
• 1/4 to 1/2 teaspoon Food Club Crushed Red Pepper
• 4 fresh pineapple slices, cut 1/2 inch thick
• 1 medium red bell pepper, cut in half lengthwise
• Juice and zest from 1 medium lime
• Food Club Salt

Directions

1. Combine 2 tablespoons cilantro, cumin, and ground red pepper, as desired; rub evenly onto beef Ribeye Steaks.
2. Place steaks on grill over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
3. Meanwhile, squeeze juice from lime. Set aside.
4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime zest and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.

Sonoma Steaks with Vegetable Bocconcini

7 ingredients, 4 servings, 30 minutes

Ingredients

• 2 boneless beef strip steaks, cut 3/4 inch thick (about 8 ounces each)
• 1 container (9 to 16 ounces) herb-marinated small fresh mozzarella balls (bocconcini)
• 3 tablespoons Full Circle Market Balsamic Vinegar
• 1 medium zucchini, cut diagonally into 1/4-inch thick slices
• 1 large yellow bell pepper, cut into 3/4-inch wide strips
• 1 cup small red grape tomatoes
• Food Club Salt

Directions

1. Drain bocconcini, reserving 1/3 cup marinade. Combine reserved marinade and vinegar in small bowl. Toss zucchini and bell pepper with 2 tablespoons marinade mixture in large bowl; cover and refrigerate until ready to use. Place steaks and remaining marinade mixture in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator anywhere from 15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Remove vegetables from marinade; place in grill basket. Place steaks on one half of grill over medium, ash-covered coals; place grill basket on other half of grill. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Grill vegetables 10 to 13 minutes or until crisp-tender, stirring occasionally. Add tomatoes during last 2 minutes of grilling.
3. Combine grilled vegetables and bocconcini in large bowl; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with vegetable mixture.