Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.
'@grilling-meat' on Serious Eats
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.
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.
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.
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.
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.
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.
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.
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
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.
Thick-cut New York strip steaks grilled and served with a bright and crunchy tomato and cucumber salad with yogurt sauce.
A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
A grilled hamburger topped with lobster salad and crispy bacon.
Classic grilled steak fajitas in a richly flavored marinade, served with sizzled peppers and onions in soft flour tortillas.
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.
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.
The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs.
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.
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.
An earthy and spicy mole crust give these skirt steak fajitas their distinct character.