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Entries tagged with '@grilling-meat'

Slow-Smoked Porterhouse Steaks

Serious Eats J. Kenji López-Alt 2 comments

Smoking is generally a method reserved for long-cooking, tough cuts like pork shoulder, ribs, or beef brisket, intended to deeply flavor and tenderize the meat over the course of a half day of cooking. But with a bit of finesse and a couple hours of free time, it's perfectly possible to get that same smoky flavor into a thick-cut steak and still have it come out perfectly medium-rare and juicy, so long as you play your cards right. Here's how it's done. More

Pimento-Jalapeño Cheeseburgers

Serious Eats J. Kenji López-Alt 3 comments

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Serious Eats J. Kenji López-Alt 2 comments

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Serious Eats J. Kenji López-Alt 10 comments

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. More

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Cevapi (Southeastern European Meat and Onion Sausages)

Serious Eats Joshua Bousel 7 comments

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible. More

Competition Barbecue Pork Shoulder

Serious Eats Joshua Bousel 20 comments

A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys. More

Spicy Cumin Lamb Skewers

Serious Eats Joshua Bousel 4 comments

A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting. More

Grilled Strip Steak with Creamy Yogurt Sauce and Tomato-Cucumber Salad

Serious Eats J. Kenji López-Alt Post a comment

Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce. More

Hot Brown Burgers

Serious Eats J. Kenji López-Alt 3 comments

A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling. More

Surf N' Turf Burger (Grilled Burger with Lobster and Bacon)

Serious Eats J. Kenji López-Alt 3 comments

A grilled hamburger topped with lobster salad and crispy bacon. More

Grilled Skirt Steak Fajitas

Serious Eats J. Kenji López-Alt 12 comments

Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas. More

Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

Serious Eats J. Kenji López-Alt 1 comment

An homage to the Smoke Stack burger from Shake Shack, this big, fat, grilled burger gets topped with American cheese, crisp bacon, grilled onions, and a spicy and tangy bacon and pickled cherry pepper relish. More

Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn

Serious Eats Jennifer Olvera Post a comment

Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese. More

Baby Back Ribs With Mojo Barbecue Sauce

Serious Eats Jennifer Olvera 2 comments

The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs. More

Balsamic Glazed Baby Back Ribs

Serious Eats Joshua Bousel 11 comments

These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub. More

Grill-Pressed Chorizo Tortas

Serious Eats Joshua Bousel 1 comment

The grill is the world's greatest sandwich maker—you can cook, toast, and press for a crowd all on one device, without much fuss or mess—and these spicy and creamy grill-pressed chorizo tortas prove this point. More

Mole-Crusted Fajitas

Serious Eats Joshua Bousel 3 comments

An earthy and spicy mole crust give these skirt steak fajitas their distinct character. More

Planked Figs with Pancetta and Goat Cheese

Serious Eats Joshua Bousel 1 comment

Sweet figs and salty meat is an automatic win, but little additions in this recipe like goat cheese, honey, and grilling on a plank, make these pancetta wrapped figs something special. More

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