29+ Mouthwatering Summer Fillet Steak Recipes You’ll Love

Summer is the perfect time to fire up the grill and indulge in the flavors of juicy, tender fillet steak.

Whether you’re hosting a backyard BBQ, enjoying a quiet evening on the patio, or simply craving something delicious, a well-cooked fillet steak can elevate any meal.

But why settle for just one way of preparing it when you can have over 29 creative and mouthwatering options?

From tangy marinades to zesty salsas, these summer fillet steak recipes bring fresh ingredients and bold flavors to the table, making each dish a unique experience.

In this blog post, we’ve rounded up 29+ fantastic summer fillet steak recipes that cover a variety of flavor profiles—from savory and spicy to light and refreshing.

With these recipes, you’ll have endless ways to enjoy your fillet steak all season long.

So, whether you’re a steak lover or someone looking to explore new ways to cook your fillet, we’ve got something for you!

29+ Mouthwatering Summer Fillet Steak Recipes You’ll Love

Summer dining should be about enjoying great food with friends and family, and what better way to do that than with a perfectly cooked fillet steak?

With over 29+ summer fillet steak recipes, you now have the perfect collection of ideas to add variety and excitement to your grilling season.

Whether you’re preparing your steak with a fresh, tangy salsa, a rich garlic butter, or an exotic marinade, each of these recipes offers something special.

So, fire up your grill, gather your ingredients, and get ready to impress your loved ones with these incredible fillet steak recipes.

Grilled Fillet Steak with Chimichurri and Charred Corn Salad

A celebration of smoky, herby flavors, this grilled fillet steak paired with a zesty chimichurri sauce and sweet charred corn salad is a quintessential summer dish.

The bright herbs and smoky grill marks transform a classic steak into a vibrant, outdoor-ready meal that’s perfect for casual dinners or weekend cookouts.

Ingredients:

• 2 fillet steaks (6 oz each)
• Olive oil
• Salt and black pepper

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• ½ cup cilantro, finely chopped
• 3 garlic cloves, minced
• 1 tsp red chili flakes
• ½ cup olive oil
• 2 tbsp red wine vinegar
• Salt to taste

For the Charred Corn Salad:

• 2 ears of corn, husked
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Fresh basil or cilantro for garnish

Instructions:

1. Brush fillet steaks with olive oil and season generously with salt and pepper. Let sit at room temperature for 20 minutes.
2. In a bowl, mix all chimichurri ingredients. Let sit for flavors to meld.
3. Grill steaks over medium-high heat for 3–4 minutes per side for medium-rare, or until desired doneness. Let rest.
4. Grill corn on the cob until lightly charred on all sides. Slice kernels off and toss with tomatoes, onion, lime juice, and olive oil.
5. Slice steak and serve with chimichurri spooned over the top and corn salad on the side.

This dish beautifully balances smoky, herby, and tangy flavors with the natural richness of fillet steak.

The chimichurri offers a bright contrast to the beef, and the corn salad adds freshness, crunch, and color—perfect for hot summer evenings.

Peppercorn Crusted Fillet Steak with Balsamic Strawberry Reduction

This recipe takes the luxury of fillet steak and pairs it with the unexpected sweetness of strawberries, making it a bold and elegant summer dinner.

The cracked black pepper crust adds heat that complements the tangy balsamic-strawberry glaze, creating a dish that feels fancy but remains accessible and seasonal.

Ingredients:

• 2 fillet steaks (6 oz each)
• 2 tbsp crushed black peppercorns
• Salt
• 1 tbsp olive oil

For the Balsamic Strawberry Reduction:

• 1 cup fresh strawberries, hulled and sliced
• ¼ cup balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Instructions:

1. Pat steaks dry and press crushed peppercorns onto both sides. Season with salt.
2. Heat oil in a skillet over medium-high. Sear steaks for 3–4 minutes per side for medium-rare. Rest for 5 minutes.
3. In the same skillet, add strawberries, balsamic vinegar, honey, and thyme. Cook for 5–6 minutes until reduced and syrupy.
4. Spoon the reduction over steaks and serve with arugula or a light salad.

This sophisticated pairing of fruit and steak is ideal for summer dinner parties or romantic evenings.

The warm balsamic strawberry sauce enhances the peppery steak, delivering a dish that’s sweet, savory, and utterly seasonal.

Citrus-Marinated Fillet Steak with Grilled Pineapple Salsa

Bright, tropical, and irresistibly juicy, this recipe uses a citrus marinade to tenderize and flavor the fillet steak, while a grilled pineapple salsa brings sweet heat.

The contrast of smoky grill notes, zesty lime, and caramelized pineapple makes this a festive and energizing summer meal.

Ingredients:

• 2 fillet steaks (6 oz each)

For the Marinade:

• Juice and zest of 1 orange
• Juice of 1 lime
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tbsp olive oil

For the Pineapple Salsa:

• 2 pineapple rings, grilled and chopped
• 1 jalapeño, finely diced
• ¼ cup red bell pepper, diced
• ¼ cup red onion, diced
• Juice of ½ lime
• Salt and cilantro to taste

Instructions:

1. Combine marinade ingredients and marinate steaks for at least 1 hour in the fridge.
2. Preheat grill. Remove steaks from marinade and grill 4–5 minutes per side for medium-rare. Rest before slicing.
3. Grill pineapple rings for 2–3 minutes per side, then chop and mix with salsa ingredients.
4. Serve steaks topped with pineapple salsa and garnish with extra cilantro.

This tropical-inspired steak recipe brings the brightness of summer to every bite.

The citrus marinade keeps the steak tender and flavorful, while the grilled pineapple salsa adds layers of sweet, spicy, and smoky goodness that make this dish perfect for a backyard gathering or beachside barbecue.

Fillet Steak Tacos with Avocado Crema and Pickled Onions

Perfect for summer nights and casual dining, these fillet steak tacos combine tender grilled beef with creamy avocado crema and tangy pickled onions.

Wrapped in soft tortillas, they’re a fresh and festive way to enjoy steak in a handheld format that feels light but satisfying.

Ingredients:

• 2 fillet steaks (6 oz each)
• 1 tbsp olive oil
• Salt and pepper
• 4 small flour or corn tortillas

For the Avocado Crema:

• 1 ripe avocado
• ½ cup sour cream or Greek yogurt
• Juice of 1 lime
• Salt to taste

For the Pickled Onions:

• 1 red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt

Instructions:

1. Combine vinegar, sugar, and salt. Pour over red onions in a jar or bowl. Let sit for 30 minutes.
2. Blend avocado crema ingredients until smooth.
3. Rub steaks with olive oil, salt, and pepper. Grill for 3–4 minutes per side. Let rest, then slice thinly.
4. Warm tortillas, spread with avocado crema, add steak slices, and top with pickled onions.

These tacos are a playful, flavorful way to serve fillet steak with bright, summer-friendly accents.

The cool avocado and tart onions balance the steak’s richness, making them perfect for parties or casual meals on the patio.

Coffee-Rubbed Fillet Steak with Tomato and Herb Salad

This recipe uses a bold coffee rub to bring out the earthy richness of the steak, while a light, fresh tomato and herb salad brings a summery brightness.

It’s a great choice when you want to impress without much fuss, relying on simple ingredients with maximum flavor impact.

Ingredients:

• 2 fillet steaks (6 oz each)
• 1 tbsp ground coffee
• 1 tsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper
• Olive oil

For the Tomato Herb Salad:

• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ cup fresh parsley and basil, chopped
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Mix coffee, sugar, paprika, salt, and pepper. Rub onto steaks and let sit for 15–20 minutes.
2. Grill steaks for 3–4 minutes per side, then rest.
3. Toss salad ingredients in a bowl and let sit while steaks rest.
4. Slice steak and serve alongside the tomato salad.

The deep, smoky flavor from the coffee rub creates a beautiful crust on the steak that’s balanced by the juicy, acidic tomato salad.

It’s a gourmet-level dish with minimal prep, ideal for warm evenings when you want something hearty yet fresh.

Asian-Inspired Fillet Steak Lettuce Wraps with Sesame Dressing

These lettuce wraps are crisp, cool, and incredibly flavorful—perfect for when the heat makes you crave something lighter.

The fillet steak is marinated in soy, ginger, and garlic, then quickly grilled and wrapped in fresh butter lettuce with a tangy sesame dressing.

Ingredients:

• 2 fillet steaks (6 oz each)

For the Marinade:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger

For the Dressing:

• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame seeds

Other:

• 1 head of butter lettuce
• 1 carrot, julienned
• ½ cucumber, thinly sliced
• Fresh cilantro for garnish

Instructions:

1. Marinate steaks in soy, vinegar, garlic, ginger, and sesame oil for 30–60 minutes.
2. Whisk together dressing ingredients.
3. Grill steaks for 3–4 minutes per side. Rest and slice thinly.
4. Assemble lettuce wraps with steak, vegetables, and a drizzle of sesame dressing.

These wraps are an ideal mix of tender beef, crunchy veggies, and bright, nutty dressing.

They’re great for low-carb or gluten-free diets and are refreshing enough for even the hottest days of summer.

Fillet Steak with Garlic Herb Butter and Grilled Asparagus

A classic combination that’s guaranteed to impress, this recipe takes fillet steak to the next level with a rich garlic herb butter that melts perfectly on top.

Paired with charred asparagus, this meal is a celebration of fresh, seasonal flavors and makes for a delicious yet easy dinner.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Garlic Herb Butter:

• ¼ cup unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme, finely chopped
• Zest of 1 lemon

For the Grilled Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat grill to medium-high. Drizzle steaks with olive oil and season with salt and pepper.
2. Grill steaks for 4–5 minutes per side for medium-rare, or to your desired doneness. Let rest.
3. In a small bowl, mix all garlic herb butter ingredients. Set aside.
4. Toss asparagus in olive oil, salt, and pepper. Grill for 3–4 minutes, turning occasionally until tender and lightly charred.
5. Place steaks on plates, top with a generous dollop of garlic herb butter, and serve with grilled asparagus.

This meal brings together the tenderness of the fillet steak with the richness of the garlic butter and the fresh, smoky flavor of asparagus.

It’s a simple yet elevated dish, ideal for a quick weeknight dinner or a weekend barbecue.

Balsamic Glazed Fillet Steak with Roasted Vegetables

This recipe features a rich balsamic glaze that infuses the steak with tangy sweetness, paired with hearty roasted vegetables that bring a comforting element to the meal.

It’s an ideal choice for a cozy evening outdoors or a Sunday dinner that feels special yet effortless.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil

For the Roasted Vegetables:

• 2 medium potatoes, cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Roast for 25–30 minutes, or until golden and tender.
2. For the glaze, combine balsamic vinegar, honey, and olive oil in a small saucepan. Simmer for 5–6 minutes until thickened.
3. Season steaks with salt and pepper. Sear in a hot skillet with olive oil for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest.
4. Drizzle the balsamic glaze over the steaks and serve alongside the roasted vegetables.

This dish offers the perfect balance of savory, sweet, and tangy flavors.

The roasted vegetables add depth and heartiness, while the balsamic glaze makes the steak shine. It’s a perfect option for a cozy yet sophisticated summer dinner.

Fillet Steak with Mango Salsa and Coconut Rice

Tropical and fresh, this recipe brings the sweetness of mango salsa and the creamy richness of coconut rice to complement the savory fillet steak.

The combination of flavors is light yet indulgent, making it an excellent choice for a refreshing summer dinner.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and pepper
• 1 tbsp olive oil

For the Mango Salsa:

• 1 ripe mango, diced
• 1 small red onion, diced
• 1 jalapeño, finely diced
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• Salt to taste

For the Coconut Rice:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tsp salt

Instructions:

1. Start by making the coconut rice: Rinse rice under cold water. Combine rice, coconut milk, water, and salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes. Remove from heat and let sit for 5 minutes.
2. For the salsa, mix all ingredients together in a bowl and set aside.
3. Heat olive oil in a skillet over medium-high. Season steaks with salt and pepper and cook for 3–4 minutes per side for medium-rare, or to desired doneness. Let rest.
4. Serve steaks with a generous scoop of mango salsa on top, alongside coconut rice.

The mango salsa offers a burst of tropical sweetness that pairs beautifully with the rich, tender fillet steak.

The coconut rice adds a creamy, aromatic base that rounds out the dish, making it a vibrant and satisfying summer meal.

Fillet Steak with Lemon Garlic Shrimp and Arugula Salad

This surf and turf-inspired dish combines tender fillet steak with succulent shrimp, all brought together with a zesty lemon garlic dressing.

The addition of fresh arugula salad makes this recipe light yet indulgent, perfect for an elegant summer dinner that feels both refreshing and satisfying.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Lemon Garlic Shrimp:

• 12 large shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste

For the Arugula Salad:

• 4 cups fresh arugula
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season fillet steaks with salt and pepper. Grill or sear the steaks in a hot skillet with olive oil for 3–4 minutes per side for medium-rare, or your preferred doneness. Let rest.
2. Heat olive oil in a pan over medium heat. Add shrimp, garlic, lemon juice, zest, salt, and pepper. Cook for 2–3 minutes on each side until shrimp are pink and opaque.
3. In a large bowl, toss arugula, cherry tomatoes, red onion, balsamic vinegar, olive oil, salt, and pepper.
4. Slice steaks and serve topped with shrimp and alongside the arugula salad.

This combination of juicy steak and perfectly cooked shrimp delivers a burst of citrus and garlic flavor, while the peppery arugula salad adds a fresh, crisp balance.

It’s a perfect dish for a summer evening when you want to enjoy both land and sea.

Fillet Steak with Blue Cheese and Walnut Butter

A bold and indulgent recipe, this fillet steak is topped with a creamy, tangy blue cheese and walnut butter, bringing rich flavors that pair beautifully with the tender steak.

The simplicity of the ingredients allows the flavors to shine, making this dish a perfect option for a hearty yet refined summer meal.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Blue Cheese and Walnut Butter:

• ¼ cup blue cheese, crumbled
• ¼ cup unsalted butter, softened
• 2 tbsp walnuts, finely chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Season fillet steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare. Let rest.
2. In a small bowl, combine blue cheese, butter, walnuts, thyme, salt, and pepper. Mix well.
3. Top each steak with a generous spoonful of blue cheese and walnut butter while the steaks are still hot so the butter melts.
4. Serve immediately with a side of roasted potatoes or a simple green salad.

The blue cheese and walnut butter provides a rich, savory topping for the fillet, giving the steak an indulgent and sophisticated twist.

It’s an excellent choice for those who love bold flavors and want a luxurious, yet easy-to-make dish.

Fillet Steak with Pesto and Roasted Cherry Tomatoes

This Mediterranean-inspired recipe pairs a perfectly seared fillet steak with a vibrant basil pesto and roasted cherry tomatoes.

The rich, herbaceous pesto complements the juicy steak, while the sweet, caramelized tomatoes add a burst of flavor, making this dish an ideal option for a summer evening meal.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Pesto:

• 2 cups fresh basil leaves
• 2 garlic cloves
• ¼ cup pine nuts (or walnuts)
• ½ cup Parmesan cheese, grated
• ½ cup olive oil
• Salt and pepper to taste

For the Roasted Cherry Tomatoes:

• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15–20 minutes until soft and slightly caramelized.
2. While tomatoes roast, prepare the pesto by blending basil, garlic, nuts, Parmesan, olive oil, salt, and pepper in a food processor until smooth.
3. Season fillet steaks with salt and pepper. Sear in a skillet with olive oil for 3–4 minutes per side for medium-rare. Let rest.
4. Spread pesto on top of each steak and serve with roasted cherry tomatoes.

The combination of pesto and roasted tomatoes gives the fillet steak a refreshing, herby flavor while still allowing the richness of the beef to shine through.

It’s a light yet flavorful dish that’s perfect for a summer dinner.

Fillet Steak with Dijon Mustard and Herb Marinade

This easy-to-make yet flavorful recipe features fillet steak marinated in a zesty Dijon mustard and herb marinade.

The mustard helps tenderize the steak, and the herbs provide a lovely aromatic finish. It’s ideal for a summer grill session and pairs well with a side of roasted potatoes or a green salad.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Dijon Mustard and Herb Marinade:

• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• 1 tbsp white wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together Dijon mustard, olive oil, rosemary, thyme, garlic, vinegar, salt, and pepper. Pour the marinade over the steaks and let marinate in the fridge for at least 30 minutes.
2. Preheat the grill or a skillet over medium-high heat. Remove steaks from marinade and season with a little more salt and pepper.
3. Grill steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Let rest.
4. Serve steaks with a drizzle of the marinade, along with roasted potatoes or a simple green salad.

This marinade imparts a wonderful balance of tangy, herbal, and savory flavors to the fillet steak.

The Dijon mustard helps create a beautiful crust on the steak, making it an ideal dish for grilling season.

Fillet Steak with Roasted Garlic and Sun-Dried Tomato Butter

The addition of roasted garlic and sun-dried tomatoes to a creamy butter creates a luxurious topping for a perfectly seared fillet steak.

This dish is perfect for a more indulgent summer dinner, pairing beautifully with fresh vegetables or creamy mashed potatoes.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Roasted Garlic and Sun-Dried Tomato Butter:

• 4 cloves garlic, roasted and mashed
• 2 tbsp sun-dried tomatoes, chopped
• ¼ cup unsalted butter, softened
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Wrap garlic cloves in foil and roast for 30–40 minutes until soft. Mash the garlic once cooled.
2. Mix the roasted garlic, sun-dried tomatoes, butter, basil, salt, and pepper in a bowl until well combined.
3. Season fillet steaks with salt and pepper. Sear in a skillet with olive oil over medium-high heat for 3–4 minutes per side for medium-rare.
4. Top each steak with a generous spoonful of the roasted garlic and sun-dried tomato butter, allowing it to melt into the steak.
5. Serve with a side of mashed potatoes or grilled vegetables.

The sun-dried tomato and roasted garlic butter provides a rich, savory finish to the tender fillet steak.

The flavors are luxurious and comforting, making it an ideal choice for a summer evening dinner that feels both casual and special.

Fillet Steak with Spicy Mango and Cucumber Relish

For a fresh and tropical twist on your usual steak, this recipe pairs fillet steak with a spicy mango and cucumber relish.

The sweetness of the mango, combined with the heat of the chili and the crunch of cucumber, creates a lively contrast to the richness of the fillet steak.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Spicy Mango and Cucumber Relish:

• 1 ripe mango, diced
• 1 cucumber, diced
• 1 small red chili, finely diced (optional for more heat)
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. For the relish, combine mango, cucumber, chili, cilantro, lime juice, and salt in a bowl. Toss gently and set aside to allow the flavors to meld.
2. Season fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness.
3. Slice steaks and serve topped with the spicy mango and cucumber relish.

The fresh, juicy mango relish brings a delightful contrast to the tender fillet steak, with a hint of heat from the chili and a burst of citrus from the lime.

This dish is light, refreshing, and perfect for a summer evening meal.

Fillet Steak with Sweet Potato Fries and Chimichurri Sauce

This Argentine-inspired recipe features fillet steak paired with crispy, oven-baked sweet potato fries and a tangy, herby chimichurri sauce.

The rich, smoky flavor of the steak, paired with the sweetness of the fries and the vibrant, herbaceous sauce, makes for a delightful summer meal.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Sweet Potato Fries:

• 2 medium sweet potatoes, peeled and cut into fries
• 1 tbsp olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• ½ cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss sweet potato fries in olive oil, salt, and pepper. Spread them on a baking sheet and bake for 20–25 minutes, flipping halfway through, until golden and crispy.
2. For the chimichurri sauce, combine parsley, garlic, vinegar, red pepper flakes, olive oil, salt, and pepper in a bowl. Set aside to allow flavors to meld.
3. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness.
4. Serve the steaks with chimichurri sauce and sweet potato fries.

This dish offers a fantastic mix of smoky, spicy, and tangy flavors, with the chimichurri sauce adding a fresh kick to the juicy steak, while the sweet potato fries provide a satisfying balance of sweetness and crunch.

Fillet Steak with Caprese Salad and Balsamic Reduction

This light and refreshing summer dish combines the savory flavor of fillet steak with a classic Caprese salad and a sweet balsamic reduction.

It’s a great choice for a vibrant, low-maintenance meal that pairs perfectly with a glass of wine.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Caprese Salad:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• Olive oil, for drizzling
• Salt and pepper, to taste

For the Balsamic Reduction:

• ½ cup balsamic vinegar
• 1 tbsp honey (optional)

Instructions:

1. In a small saucepan, simmer balsamic vinegar over medium heat for 10–12 minutes until it reduces by half and thickens. Stir in honey if desired. Set aside to cool.
2. For the Caprese salad, arrange tomato slices, mozzarella, and basil on a plate. Drizzle with olive oil and season with salt and pepper.
3. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness. Let rest.
4. Drizzle the balsamic reduction over the Caprese salad and serve with the fillet steak.

This combination of juicy steak, creamy mozzarella, and fresh basil with the sweet balsamic reduction makes for a wonderfully fresh and satisfying dish that celebrates the flavors of summer.

Fillet Steak with Grilled Peach Salsa and Goat Cheese

For a summer dish with a touch of sweetness, this fillet steak is paired with grilled peach salsa and crumbled goat cheese.

The juicy, charred peaches and tangy cheese perfectly complement the rich steak, creating a unique and mouthwatering flavor profile.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Grilled Peach Salsa:

• 2 ripe peaches, pitted and halved
• ½ red onion, finely diced
• 1 small jalapeño, diced (optional for heat)
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

For the Goat Cheese:

• ¼ cup goat cheese, crumbled

Instructions:

1. Preheat the grill to medium-high. Grill peach halves for 2–3 minutes on each side until charred and softened. Dice the peaches and mix with red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
2. Season fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Grill or sear steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Let rest.
3. Top each steak with the grilled peach salsa and a sprinkling of crumbled goat cheese.

The combination of sweet, smoky peaches and creamy, tangy goat cheese enhances the rich flavor of the fillet steak, making this dish both unique and refreshing—a perfect choice for a summer dinner.

Fillet Steak with Roasted Red Pepper and Feta Relish

This Mediterranean-inspired fillet steak is topped with a roasted red pepper and feta relish, which adds a tangy and savory contrast to the richness of the steak.

The relish is full of flavor, with the roasted peppers offering a smoky sweetness and the feta providing a creamy, briny bite.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Roasted Red Pepper and Feta Relish:

• 2 large roasted red peppers, diced
• ½ cup crumbled feta cheese
• 2 tbsp Kalamata olives, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare or to your preferred doneness. Let rest.
2. In a bowl, combine the roasted red peppers, feta, olives, parsley, olive oil, vinegar, salt, and pepper. Mix gently to combine.
3. Serve steaks with a generous spoonful of the roasted red pepper and feta relish on top.

The roasted red pepper and feta relish brings a smoky, salty, and tangy flavor that pairs beautifully with the juicy fillet steak.

It’s a fresh and vibrant way to elevate your steak, perfect for summer dining.

Fillet Steak with Lemon Basil Aioli and Grilled Zucchini

This simple yet elegant fillet steak is served with a zesty lemon basil aioli and grilled zucchini.

The creamy, lemony aioli brings a refreshing lift to the steak, while the grilled zucchini adds a light and smoky touch, making it a fantastic summer meal.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Lemon Basil Aioli:

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

For the Grilled Zucchini:

• 2 medium zucchinis, sliced lengthwise
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss zucchini slices with olive oil, salt, and pepper. Grill for 2–3 minutes on each side, until tender and slightly charred.
2. For the aioli, whisk together mayonnaise, Dijon mustard, lemon juice, basil, garlic, salt, and pepper in a bowl. Adjust seasoning to taste.
3. Season the fillet steaks with salt and pepper. Sear in a skillet or grill for 3–4 minutes per side for medium-rare, or your desired doneness. Let rest.
4. Serve the steaks with a dollop of lemon basil aioli and grilled zucchini on the side.

The lemon basil aioli provides a creamy, tangy finish to the steak, while the grilled zucchini adds a smoky and tender complement.

It’s a light yet satisfying dish perfect for a summer dinner.

Fillet Steak with Pomegranate Molasses and Roasted Carrots

This unique recipe pairs the rich flavor of fillet steak with the sweet and tart taste of pomegranate molasses, topped with roasted carrots for an earthy contrast.

The dish has a Middle Eastern flair, with the pomegranate molasses adding a fruity depth and the roasted carrots enhancing the savory profile of the steak.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Pomegranate Molasses Glaze:

• ¼ cup pomegranate molasses
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt to taste

For the Roasted Carrots:

• 4 medium carrots, peeled and cut into sticks
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots with olive oil, cumin, salt, and pepper. Roast for 20–25 minutes, until tender and caramelized.
2. In a small saucepan, combine pomegranate molasses, honey, balsamic vinegar, olive oil, and salt. Simmer over low heat for 5 minutes until thickened into a glaze.
3. Season the fillet steaks with salt and pepper. Sear in a skillet or grill for 3–4 minutes per side for medium-rare, or your desired doneness. Let rest.
4. Drizzle the pomegranate molasses glaze over the steaks and serve with roasted carrots.

The pomegranate molasses glaze adds a beautiful sweet and tangy layer of flavor to the steak, while the cumin-spiced carrots offer a savory balance.

This dish is both sophisticated and comforting, ideal for a memorable summer dinner.

Fillet Steak with Spicy Peanut Sauce and Asian Slaw

This recipe takes inspiration from Asian cuisine, pairing juicy fillet steak with a spicy peanut sauce and a refreshing, crunchy Asian slaw.

The creamy and savory peanut sauce provides a rich contrast to the steak, while the slaw adds a crunchy, tangy kick. It’s perfect for a summer meal that is both bold and refreshing.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Spicy Peanut Sauce:

• ¼ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha sauce (or more for extra heat)
• 1 garlic clove, minced
• 2 tbsp water (to thin sauce, if needed)

For the Asian Slaw:

• 2 cups shredded cabbage
• 1 small carrot, julienned
• ½ red bell pepper, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 tsp sesame seeds

Instructions:

1. For the slaw, mix cabbage, carrot, and bell pepper in a bowl. In a separate small bowl, whisk together rice vinegar, sesame oil, soy sauce, and sesame seeds. Pour the dressing over the slaw and toss well.
2. For the peanut sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sriracha, and garlic. Add water to thin the sauce to your desired consistency.
3. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare, or to your preferred doneness. Let rest.
4. Serve the steaks with a drizzle of spicy peanut sauce and a side of Asian slaw.

This dish offers a perfect balance of spicy, savory, and crunchy flavors.

The peanut sauce adds a creamy richness to the fillet steak, while the Asian slaw provides a refreshing contrast. It’s a vibrant, fun meal for a summer gathering.

Fillet Steak with Mango Salsa and Cilantro Lime Rice

This bright and tropical recipe features fillet steak paired with a sweet, tangy mango salsa and served over cilantro-lime rice.

The fresh fruit salsa adds a burst of flavor to the steak, and the zesty rice makes for the perfect complement. It’s a refreshing, light option that is ideal for summer dining.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• ½ red onion, diced
• 1 small jalapeño, diced (optional for heat)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Cilantro Lime Rice:

• 1 cup basmati rice
• 2 cups water
• Juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. For the rice, cook the basmati rice according to package instructions. Once cooked, fluff with a fork and stir in lime juice, cilantro, and salt.
2. For the mango salsa, combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
3. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Let rest.
4. Serve the steaks with a generous spoonful of mango salsa and a side of cilantro lime rice.

The sweet and tangy mango salsa perfectly complements the richness of the fillet steak, while the cilantro lime rice provides a fresh and vibrant base.

This dish is ideal for a light and satisfying summer meal.

Fillet Steak with Garlic Parmesan Butter and Grilled Asparagus

This indulgent recipe features fillet steak topped with a rich garlic parmesan butter, paired with grilled asparagus for a simple yet sophisticated dish.

The garlic butter enhances the steak’s natural flavor, and the grilled asparagus adds a fresh, smoky element that perfectly balances the richness of the butter.

Ingredients:

• 2 fillet steaks (6 oz each)
• Salt and black pepper
• 1 tbsp olive oil

For the Garlic Parmesan Butter:

• ¼ cup unsalted butter, softened
• 2 tbsp fresh Parmesan cheese, grated
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

For the Grilled Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. For the garlic parmesan butter, combine butter, Parmesan, garlic, parsley, salt, and pepper in a bowl. Mix until smooth and set aside.
2. Preheat the grill to medium-high heat. Toss asparagus with olive oil, salt, and pepper. Grill for 2–3 minutes on each side, until tender and slightly charred.
3. Season the fillet steaks with salt and pepper. Heat olive oil in a skillet or on the grill over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Let rest.
4. Top each steak with a generous dollop of garlic parmesan butter and serve with grilled asparagus.

The rich garlic parmesan butter gives the fillet steak an extra layer of indulgence, while the grilled asparagus provides a crisp, smoky counterpoint.

This recipe is a perfect choice for a luxurious yet simple summer meal.