24+ Irresistible Summer Steak Recipes to Fire Up Your Grill

When the sun is shining and the grill is hot, nothing hits the spot like a perfectly cooked steak.

Whether you’re hosting a backyard BBQ, planning a relaxed dinner on the patio, or just craving something bold and juicy, summer is the ideal season to enjoy steak in all its mouthwatering glory.

From zesty marinades to fresh herb butters and globally inspired sauces, these 24+ summer steak recipes bring the sizzle and flavor you need to elevate any warm-weather meal.

This collection features a wide variety of recipes, from classic ribeyes to flank steaks with refreshing toppings and tropical twists.

Whether you prefer spicy, tangy, smoky, or sweet flavors, there’s something here for every steak lover—and every level of home cook.

24+ Irresistible Summer Steak Recipes to Fire Up Your Grill

With these 24+ summer steak recipes in your arsenal, you’re fully equipped to turn any summer day into a sizzling steak celebration.

Whether you’re craving bold Cajun heat, fresh herbaceous flavors, or indulgent compound butters, these recipes will keep your grill sessions exciting and your guests coming back for seconds.

Don’t be afraid to mix and match flavors, pair with vibrant summer sides, and experiment with cuts.

Summer is the season for bold cooking and unforgettable meals—and these steak recipes are your ticket to tasty success.

So grab your tongs, chill your drinks, and get ready to grill your way through the best season of the year.

Grilled Chimichurri Skirt Steak

There’s nothing that screams summer quite like the sizzle of steak on the grill, and this skirt steak topped with vibrant chimichurri sauce is a backyard favorite.

Skirt steak cooks quickly and soaks up flavor beautifully, while the fresh herbs, garlic, and vinegar in the chimichurri bring brightness that perfectly balances the rich meat.

Ingredients:

• 1½ lbs skirt steak
• Salt and pepper to taste
• Olive oil for brushing

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 tsp red chili flakes (optional)
• 2 tbsp red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the chimichurri by combining all sauce ingredients in a bowl. Let sit at room temperature for at least 30 minutes to let flavors meld.
2. Preheat your grill to high heat.
3. Season the skirt steak generously with salt and pepper, and brush lightly with olive oil.
4. Grill the steak for about 3-4 minutes per side for medium-rare, depending on thickness.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. Spoon chimichurri sauce over the steak and serve immediately.

This dish is a summer staple—simple, bold, and built for outdoor cooking.

The fresh green chimichurri is a game-changer that adds zingy energy to every bite. Pair with grilled veggies or a fresh corn salad to round out the perfect sunny meal.

Coffee-Rubbed Ribeye with Sweet Corn Relish

This coffee-rubbed ribeye delivers deep, smoky flavor with a subtle bitterness that complements the steak’s marbled richness.

Paired with a sweet corn relish, it’s a sophisticated twist on traditional grilling that brings out the best of summer produce and bold spice.

Ingredients:

• 2 boneless ribeye steaks (1-inch thick)
• 1 tbsp ground coffee
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• Olive oil

Sweet Corn Relish:

• 1 cup fresh corn kernels (about 2 ears)
• ½ red bell pepper, finely chopped
• ¼ cup red onion, finely chopped
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Mix coffee, brown sugar, paprika, garlic powder, salt, and pepper in a bowl.
2. Pat ribeyes dry and rub them generously with the spice mix. Let sit for 20 minutes.
3. While the steaks rest, combine corn, bell pepper, red onion, vinegar, honey, salt, and pepper in a bowl. Set aside.
4. Heat grill to medium-high. Lightly oil the grates.
5. Grill ribeyes for 4-5 minutes per side, or until desired doneness.
6. Let steaks rest for 5-10 minutes before serving.
7. Spoon sweet corn relish over the steaks or serve on the side.

This recipe brings a perfect balance of bold and bright.

The coffee rub creates a crust packed with umami, while the fresh corn relish provides a crunchy, juicy contrast. It’s a dinner that feels both indulgent and seasonally refreshing—ideal for evenings with a glass of red on the patio.

Thai-Inspired Grilled Flank Steak with Spicy Lime Dressing

This vibrant, Thai-inspired steak recipe is the ideal combination of heat, zest, and char.

The marinade and dressing are infused with Southeast Asian flavors—lime juice, fish sauce, chili, and herbs—that bring a bold, mouthwatering twist to a grilled classic.

Ingredients:

• 1½ lbs flank steak

Marinade:

• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated

Spicy Lime Dressing:

• Juice of 2 limes
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 red chili, thinly sliced (adjust for heat)
• ¼ cup chopped fresh cilantro
• ¼ cup chopped green onions

Instructions:

1. In a bowl, whisk together marinade ingredients. Place flank steak in a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 2 hours.
2. Combine dressing ingredients in a small bowl and refrigerate until ready to use.
3. Preheat grill to high. Remove steak from marinade and pat dry.
4. Grill steak for 5-6 minutes per side, depending on thickness, until medium-rare.
5. Let rest for 5 minutes, then slice thinly against the grain.
6. Drizzle spicy lime dressing over the steak slices and garnish with extra herbs if desired.

This dish is bold, fresh, and a little fiery—the perfect combination for a summer meal that breaks away from the ordinary.

Serve it with sticky rice or a light cucumber salad for a full Thai-style feast that brings global flair to your grill nights.

Garlic and Herb Butter Grilled T-Bone Steak

A T-bone steak is a grilling classic, and with the addition of a decadent garlic and herb butter, it becomes the ultimate summer indulgence.

The savory butter melts over the hot steak, infusing it with a rich, aromatic flavor. Perfect for any steak lover looking for something special!

Ingredients:

• 2 T-bone steaks (1½ inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Garlic Herb Butter:

• ½ cup unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Mix together all the garlic herb butter ingredients in a bowl. Once combined, shape it into a log using plastic wrap and refrigerate until firm.
2. Preheat the grill to medium-high heat.
3. Season the T-bone steaks with salt, pepper, and a light brush of olive oil.
4. Grill steaks for 5-6 minutes per side, or until your desired level of doneness is reached.
5. Allow the steaks to rest for about 5 minutes.
6. Top each steak with a generous slice of garlic herb butter just before serving.

The garlic and herb butter transforms this simple steak into a rich, indulgent treat that’s perfect for a summer evening.

The melt-in-your-mouth flavor pairs beautifully with grilled vegetables or a side of mashed potatoes for a steakhouse-quality meal right at home.

Grilled Steak Fajitas

Get the fiesta going with sizzling steak fajitas, packed with flavor and perfect for a fun summer gathering. The marinade infuses the steak with a tangy, spicy kick, while the vibrant peppers and onions add a crunchy, colorful contrast.

These fajitas are easy to make and perfect for a group to share.

Ingredients:

• 1½ lbs flank steak
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• Olive oil for grilling

Marinade:

• ¼ cup lime juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste

To Serve:

• Flour tortillas
• Sour cream, guacamole, or salsa

Instructions:

1. Whisk together the marinade ingredients in a bowl. Place the flank steak in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 1 hour, preferably overnight.
2. Preheat the grill to medium-high heat.
3. While the grill heats, toss the peppers and onions in a bit of olive oil, salt, and pepper.
4. Grill the steak for 4-5 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing it thinly against the grain.
5. Grill the peppers and onions for about 2-3 minutes until they are slightly charred.
6. Serve the steak and vegetables with warm flour tortillas and your favorite fajita toppings.

This recipe brings all the fun of Tex-Mex to your summer grilling.

The marinated steak is tender and flavorful, while the grilled peppers and onions add a smoky sweetness. Serve these fajitas as a crowd-pleasing meal that’s both easy and full of bold flavors.

Balsamic Marinated Grilled New York Strip

Balsamic vinegar is a surprisingly perfect match for the rich flavor of a New York strip steak.

This recipe incorporates a balsamic marinade that balances the steak’s savory depth with a hint of sweetness and acidity. With a quick grill, you’ve got a restaurant-worthy meal that’s easy enough for any summer evening.

Ingredients:

• 2 New York strip steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Balsamic Marinade:

• ¼ cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Combine all marinade ingredients in a bowl and whisk to blend.
2. Place the New York strip steaks in a resealable bag or shallow dish and pour the marinade over the steaks. Refrigerate for at least 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove steaks from the marinade and season with salt and pepper.
5. Grill steaks for 4-5 minutes per side for medium-rare, adjusting based on your preferred level of doneness.
6. Let the steaks rest for 5-10 minutes before slicing and serving.

This balsamic-marinated New York strip is all about bringing out the steak’s natural flavor while adding layers of complexity with the marinade.

The honey and balsamic vinegar provide a sweet and tangy contrast to the rich meat. Serve with roasted vegetables or a light salad for a refined yet easy summer meal.

Lemon and Rosemary Grilled Filet Mignon

Filet mignon is known for its tenderness, and when paired with the bright flavors of lemon and rosemary, it becomes an unforgettable summer dish.

The marinade adds a citrusy, herbaceous kick that complements the richness of the steak, making it perfect for any special occasion or casual cookout.

Ingredients:

• 2 filet mignon steaks (6-8 oz each)
• Salt and pepper to taste
• Olive oil for grilling

Marinade:

• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Whisk together the marinade ingredients in a bowl.
2. Season the filet mignon steaks with salt and pepper, then place them in a resealable bag or shallow dish and pour the marinade over the steaks. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat.
4. Remove the steaks from the marinade and discard the excess marinade. Lightly oil the grill grates.
5. Grill the filet mignon for 4-5 minutes per side for medium-rare, adjusting the cooking time depending on desired doneness.
6. Let the steaks rest for 5 minutes before serving.

This steak combines luxurious tenderness with the freshness of lemon and the earthiness of rosemary.

It’s a simple yet elegant dish that pairs wonderfully with a fresh garden salad or grilled asparagus.

Smoky Chipotle Grilled Sirloin Steak

For those who love bold, smoky heat, this chipotle-seasoned sirloin steak hits all the right notes.

The smokiness from the chipotle peppers pairs perfectly with the rich beef flavor of the sirloin, and the grilling process enhances the spices to create a perfectly charred crust.

Ingredients:

• 2 sirloin steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Chipotle Marinade:

• 2 tbsp chipotle peppers in adobo sauce, minced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chipotle peppers, olive oil, lime juice, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Rub the chipotle marinade generously onto both sides of the sirloin steaks. Let the steaks marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the grill to medium-high heat.
4. Grill the steaks for about 4-5 minutes per side for medium-rare, adjusting cooking time for your preferred doneness.
5. Allow the steaks to rest for 5 minutes before slicing and serving.

The chipotle marinade adds a smoky depth and just the right amount of heat to the sirloin, turning a simple steak into something extraordinary.

Serve this with a side of grilled corn on the cob or a cool avocado salad for a summery, spice-filled meal.

Pineapple and Soy Grilled Skewers

These pineapple and soy grilled steak skewers offer a sweet and savory flavor combination that is perfect for summer BBQs.

Marinated in a tangy soy-based sauce with pineapple, the steak becomes juicy and flavorful while the grilled pineapple caramelizes, adding a sweet, smoky finish.

Ingredients:

• 1½ lbs flank steak, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into 1-inch cubes
• Skewers (wooden or metal)
• Salt and pepper to taste
• Olive oil for grilling

Marinade:

• ¼ cup soy sauce
• ¼ cup pineapple juice
• 2 tbsp honey
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions:

1. Whisk together the marinade ingredients in a bowl. Place the cubed flank steak and pineapple pieces in a resealable bag or shallow dish, and pour the marinade over them. Refrigerate for at least 2 hours.
2. Preheat your grill to medium-high heat and lightly oil the grates.
3. Thread the marinated steak and pineapple pieces onto the skewers, alternating between the two.
4. Grill the skewers for 3-4 minutes per side, turning occasionally, until the steak is cooked to your desired doneness and the pineapple is lightly charred.
5. Remove from the grill and let rest for a few minutes before serving.

These grilled skewers are a fantastic fusion of savory, sweet, and tangy flavors.

The marinated steak is juicy and tender, while the pineapple adds a burst of sweetness and a touch of caramelization from the grill. Serve with a refreshing cucumber salad or rice for a tropical-inspired meal.

Herb-Crusted Grilled Porterhouse Steak

A porterhouse steak is the perfect choice for those who love a juicy, flavorful cut with a tender texture.

This herb-crusted version takes the steak to the next level with a fragrant coating of fresh herbs, garlic, and Dijon mustard that adds depth and brightness to the rich meat.

Ingredients:

• 2 porterhouse steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Herb Crust:

• 2 tbsp Dijon mustard
• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 1 tsp lemon zest
• 2 tbsp olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the porterhouse steaks with salt and pepper, then brush them lightly with olive oil.
3. In a bowl, combine the Dijon mustard, fresh herbs, garlic, lemon zest, and olive oil to form the herb crust mixture.
4. Coat both sides of the steaks generously with the herb mixture.
5. Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness.
6. Allow the steaks to rest for 5 minutes before serving.

This herb-crusted porterhouse is bursting with freshness, and the herb mixture creates a crispy, flavorful outer layer that contrasts perfectly with the tender meat.

It’s a sophisticated yet simple way to elevate your steak experience. Pair with roasted potatoes or a light green salad for a well-rounded meal.

Sweet and Spicy Grilled Steak with Mango Salsa

This recipe brings a tropical flair to your steak by combining sweet, spicy, and tangy elements.

The grilled steak is marinated in a smoky and slightly sweet mixture, while the fresh mango salsa adds a burst of citrusy sweetness and a little heat from jalapeño, creating an exciting contrast.

Ingredients:

• 2 sirloin steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Marinade:

• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp lime juice
• Salt and pepper to taste

Mango Salsa:

• 1 ripe mango, diced
• 1 small red onion, finely chopped
• 1 jalapeño, deseeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine the marinade ingredients and mix well.
2. Season the sirloin steaks with salt and pepper, then pour the marinade over the steaks. Let them marinate for at least 1 hour, or up to 4 hours for a stronger flavor.
3. Preheat your grill to medium-high heat.
4. Grill the steaks for 4-5 minutes per side, or until they reach your preferred level of doneness.
5. While the steaks are grilling, combine all salsa ingredients in a bowl and toss to combine.
6. Let the steaks rest for 5 minutes, then top with the mango salsa before serving.

The sweet and spicy marinade combined with the refreshing, zesty mango salsa creates an explosion of flavor that’s perfect for summer.

The dish is light, colorful, and packed with tropical flair. Serve with a side of grilled vegetables or a rice pilaf to complete the meal.

Bourbon and Brown Sugar Grilled Ribeye

Ribeye steaks are incredibly flavorful on their own, but when marinated with a bourbon and brown sugar glaze, they become an irresistible treat.

The marinade adds a deep, caramelized sweetness that enhances the natural juiciness of the steak, and the grilling process gives it a beautiful smoky finish.

Ingredients:

• 2 ribeye steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Bourbon Marinade:

• ¼ cup bourbon
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a bowl, whisk together all marinade ingredients until the sugar is dissolved.
2. Season the ribeye steaks with salt and pepper, then place them in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for at least 2 hours, or up to 4 hours.
3. Preheat your grill to medium-high heat and oil the grates lightly.
4. Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness.
5. Let the steaks rest for 5 minutes before serving.

The bourbon and brown sugar marinade gives the ribeye a rich, caramelized glaze that’s sweet and savory at the same time.

The slight acidity from the vinegar balances the sweetness and makes this steak unforgettable. Serve with mashed potatoes or grilled corn on the cob for a decadent summer meal.

Mediterranean Grilled Steak with Tzatziki Sauce

This Mediterranean-inspired grilled steak is a fresh and flavorful option for those who love bright, herbaceous flavors.

Marinated in olive oil, lemon, and garlic, and served with creamy tzatziki sauce, this recipe is perfect for summer gatherings when you want something light but satisfying.

Ingredients:

• 2 ribeye steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Marinade:

• ¼ cup olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper to taste

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber, grated
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Combine all marinade ingredients in a bowl and whisk until well mixed.
2. Season the ribeye steaks with salt and pepper, then pour the marinade over them. Let the steaks marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. While the steaks marinate, prepare the tzatziki sauce by mixing together the Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Set aside in the fridge.
4. Preheat the grill to medium-high heat and lightly oil the grates.
5. Grill the steaks for 4-5 minutes per side, or until they reach your desired doneness.
6. Let the steaks rest for 5 minutes before serving.
7. Serve the grilled steaks with a generous dollop of tzatziki sauce.

The combination of tender steak with refreshing tzatziki sauce is perfect for a light, vibrant meal.

The cool yogurt sauce pairs wonderfully with the zesty marinade, making this dish ideal for a Mediterranean-style dinner. Serve with a side of roasted vegetables or a Greek salad for a complete meal.

Grilled Steak with Avocado Salsa

Grilled steak topped with creamy, tangy avocado salsa is a crowd-pleasing favorite.

The steak’s rich flavor is beautifully complemented by the cool, creamy avocado, while the salsa adds a kick of freshness with tomatoes, cilantro, and lime juice. This dish is perfect for a sunny afternoon or casual evening barbecue.

Ingredients:

• 2 flank steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Avocado Salsa:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 small jalapeño, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the flank steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 4-5 minutes per side, or until medium-rare or to your desired doneness.
4. While the steaks are grilling, prepare the avocado salsa by mixing together the diced avocados, cherry tomatoes, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper in a bowl.
5. Let the steaks rest for 5 minutes after grilling.
6. Serve the steaks topped with a generous portion of the avocado salsa.

This grilled steak with avocado salsa is the perfect balance of savory and fresh, offering a creamy and tangy contrast to the rich grilled meat.

It’s a light yet satisfying dish that pairs beautifully with grilled corn or a mixed green salad. Perfect for warm evenings!

Grilled Steak with Balsamic Glaze and Roasted Garlic

This recipe features a flavorful balsamic glaze that infuses the steak with a slightly tangy and sweet finish. Paired with roasted garlic for a deeper, savory note, the combination is irresistible.

This is a great choice when you want to elevate your steak experience with a gourmet touch.

Ingredients:

• 2 strip steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Balsamic Glaze:

• ½ cup balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced

Roasted Garlic:

• 1 head of garlic
• Olive oil

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the strip steaks with salt and pepper, then brush them with olive oil.
3. Grill the steaks for 4-6 minutes per side, or until they reach your desired level of doneness.
4. While the steaks grill, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Simmer over low heat for 10-15 minutes until the glaze thickens. Set aside.
5. For the roasted garlic, slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven at 400°F (200°C) for 30 minutes until soft and golden.
6. After grilling, let the steaks rest for 5 minutes.
7. Serve the steaks drizzled with the balsamic glaze and roasted garlic.

The balsamic glaze and roasted garlic provide a savory-sweet richness that enhances the steak’s flavor.

This dish is both flavorful and sophisticated, ideal for a weekend dinner or a special occasion. Pair it with mashed potatoes or grilled vegetables for a well-rounded meal.

Grilled Steak with Chimichurri Sauce

Chimichurri is a classic Argentinian sauce made with fresh herbs, garlic, and vinegar that adds a zesty, aromatic punch to grilled steaks.

Paired with a perfectly grilled steak, this sauce is refreshing, vibrant, and makes for an ideal dish for summer gatherings.

Ingredients:

• 2 skirt steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Chimichurri Sauce:

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

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the skirt steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 3-4 minutes per side for medium-rare, or until your preferred level of doneness.
4. While the steaks are grilling, prepare the chimichurri sauce by combining the parsley, oregano, garlic, red wine vinegar, red pepper flakes (if using), olive oil, salt, and pepper in a bowl. Stir to combine and set aside.
5. Let the steaks rest for 5 minutes, then serve topped with a generous spoonful of chimichurri sauce.

The chimichurri sauce is a perfect match for the rich, smoky flavor of the skirt steak.

The fresh herbs and tangy vinegar brighten up the dish, making it a perfect option for a light, flavorful summer meal. Pair with grilled vegetables or a simple salad for a satisfying meal.

Cajun Spiced Grilled Flank Steak

For those who love bold flavors, this Cajun spiced grilled flank steak is a must-try.

The Cajun seasoning adds a fiery, smoky kick to the steak, and when paired with a cooling side like coleslaw or grilled corn, it creates a perfect balance of heat and refreshment.

Ingredients:

• 2 flank steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Cajun Spice Rub:

• 1 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp thyme
• ½ tsp oregano
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. In a small bowl, mix together the paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, salt, and pepper to create the Cajun spice rub.
3. Rub the Cajun spice mixture onto both sides of the flank steaks.
4. Grill the steaks for 4-5 minutes per side for medium-rare, or longer if you prefer a more well-done steak.
5. Let the steaks rest for 5 minutes, then slice thinly against the grain.
6. Serve with a side of coleslaw, grilled corn, or your favorite summer sides.

This Cajun spiced flank steak is bursting with flavor and heat, making it an exciting addition to your summer grilling lineup.

The seasoning creates a smoky, spicy crust, while the tender steak inside is a satisfying contrast. It’s perfect for those who enjoy bold, savory dishes.

Grilled Steak with Blue Cheese Butter

For a rich and decadent steak experience, this grilled steak topped with blue cheese butter is an indulgent choice.

The creamy, tangy blue cheese melts into the warm steak, creating an irresistible combination of flavors. It’s perfect for a special dinner or any time you want to treat yourself.

Ingredients:

• 2 bone-in ribeye steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Blue Cheese Butter:

• ½ cup unsalted butter, softened
• ¼ cup blue cheese, crumbled
• 1 tbsp fresh chives, chopped
• 1 tsp Worcestershire sauce
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the ribeye steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 5-6 minutes per side for medium-rare, or adjust the grilling time to your desired level of doneness.
4. While the steaks are grilling, prepare the blue cheese butter by mixing the softened butter, crumbled blue cheese, chives, Worcestershire sauce, garlic, salt, and pepper in a bowl. Stir until well combined.
5. Once the steaks are done, let them rest for 5 minutes.
6. Serve the steaks topped with a dollop of the blue cheese butter.

The rich, tangy blue cheese butter melts beautifully over the grilled steak, adding a creamy depth of flavor that elevates the dish.

It’s an elegant and indulgent option that pairs well with a side of roasted vegetables or mashed potatoes. This recipe is perfect for a special summer meal or date night.

Grilled Steak with Lemon Garlic Butter

This recipe takes classic grilled steak and enhances it with a fresh, zesty lemon garlic butter.

The butter melts beautifully over the grilled steak, giving it a rich, buttery flavor with a citrusy punch—perfect for summer dinners when you want something simple but full of flavor.

Ingredients:

• 2 sirloin steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Lemon Garlic Butter:

• ½ cup unsalted butter, softened
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the sirloin steaks with salt and pepper, and brush with olive oil.
3. Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness.
4. While the steaks are grilling, prepare the lemon garlic butter by combining the softened butter, minced garlic, lemon zest, lemon juice, parsley, salt, and pepper in a small bowl.
5. Once the steaks are done, let them rest for 5 minutes.
6. Serve the steaks topped with the lemon garlic butter.

The fresh lemon and garlic in the butter provide a wonderful contrast to the rich, smoky flavor of the steak.

It’s a simple yet luxurious combination that will impress your guests. Serve with a side of grilled asparagus or a fresh garden salad for a light and refreshing meal.

Grilled Steak with Cilantro-Lime Butter

For a lively and bright twist on grilled steak, try this cilantro-lime butter.

The tangy lime and fresh cilantro bring a burst of flavor that enhances the steak, making it the perfect choice for a summer BBQ or cookout. It’s a great way to give your steak a fresh, zesty kick.

Ingredients:

• 2 ribeye steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Cilantro-Lime Butter:

• ½ cup unsalted butter, softened
• 2 tbsp fresh cilantro, chopped
• Zest of 1 lime
• Juice of 1 lime
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the ribeye steaks with salt and pepper, then brush them with olive oil.
3. Grill the steaks for 5-6 minutes per side for medium-rare, or longer if you prefer a more well-done steak.
4. While the steaks are grilling, prepare the cilantro-lime butter by combining the softened butter, cilantro, lime zest, lime juice, garlic, salt, and pepper in a bowl. Stir well to combine.
5. Let the steaks rest for 5 minutes after grilling.
6. Serve the steaks with a dollop of cilantro-lime butter on top.

The citrusy brightness of lime combined with the herbaceous cilantro creates a refreshing contrast to the richness of the steak.

This recipe is perfect for warm evenings when you want a fresh, flavorful meal. Pair with a side of grilled corn or a light quinoa salad for a complete meal.

Grilled Steak with Roasted Red Pepper and Feta Salad

This recipe features a juicy grilled steak served alongside a Mediterranean-inspired roasted red pepper and feta salad.

The savory, slightly tangy feta cheese, paired with the sweet roasted red peppers, perfectly complements the steak, creating a refreshing and filling dish that’s perfect for summer.

Ingredients:

• 2 strip steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Roasted Red Pepper and Feta Salad:

• 2 red bell peppers, roasted and sliced
• ½ cup crumbled feta cheese
• 1 small red onion, thinly sliced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the strip steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 4-5 minutes per side for medium-rare, or longer if desired.
4. While the steaks are grilling, prepare the roasted red pepper and feta salad. In a bowl, combine the roasted red peppers, crumbled feta, red onion, and mixed greens.
5. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper to taste. Toss gently to combine.
6. Let the steaks rest for 5 minutes, then serve with the roasted red pepper and feta salad on the side.

This grilled steak with roasted red pepper and feta salad is a fantastic summer dish that combines hearty steak with the fresh, tangy flavors of Mediterranean ingredients.

It’s a great choice for a light but satisfying meal. Serve with a glass of chilled white wine or iced tea to complement the flavors.

Grilled Steak with Garlic Parmesan Butter

This grilled steak is topped with a rich, savory garlic Parmesan butter that adds an indulgent touch to your grilled steak.

The garlic and Parmesan combine to create a decadent, melt-in-your-mouth experience that pairs perfectly with the smoky flavor of the grilled meat.

Ingredients:

• 2 New York strip steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Garlic Parmesan Butter:

• ½ cup unsalted butter, softened
• 3 garlic cloves, minced
• ¼ cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the New York strip steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 4-6 minutes per side, or until they reach your desired doneness.
4. While the steaks are grilling, prepare the garlic Parmesan butter by mixing the softened butter, minced garlic, Parmesan cheese, fresh parsley, salt, and pepper in a bowl.
5. Once the steaks are done, let them rest for 5 minutes.
6. Serve the steaks topped with a generous scoop of the garlic Parmesan butter.

The garlic Parmesan butter brings a creamy, savory richness to the grilled steak that will elevate the flavors.

This recipe is perfect for steak lovers who enjoy a little extra indulgence. Pair it with roasted potatoes or a fresh garden salad for a complete meal.

Grilled Steak with Tomato Basil Salsa

For a refreshing, light summer steak recipe, try pairing your grilled steak with a zesty and fresh tomato basil salsa.

The juicy tomatoes and fragrant basil bring a burst of flavor to the tender steak, making it a perfect dish for hot summer days when you want something fresh and flavorful.

Ingredients:

• 2 flank steaks (1-inch thick)
• Salt and pepper to taste
• Olive oil for grilling

Tomato Basil Salsa:

• 2 medium tomatoes, diced
• ¼ cup fresh basil, chopped
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the flank steaks with salt and pepper, and brush with olive oil.
3. Grill the steaks for 4-5 minutes per side, or until medium-rare, or longer if you prefer your steak cooked differently.
4. While the steaks are grilling, prepare the tomato basil salsa by combining the diced tomatoes, basil, red onion, garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl. Stir well to combine.
5. Let the steaks rest for 5 minutes after grilling.
6. Serve the steaks topped with a generous portion of the tomato basil salsa.

This fresh and vibrant salsa is the perfect complement to grilled steak, adding a burst of juicy sweetness and herbal freshness.

It’s ideal for summer and pairs beautifully with grilled vegetables or a side of couscous. This recipe is perfect when you want something light yet flavorful.

Grilled Steak with Sweet Chili and Pineapple Sauce

For a tropical twist, this grilled steak is paired with a sweet and spicy chili pineapple sauce that brings together the boldness of the steak with a sweet, tangy, and slightly spicy flavor profile.

It’s an excellent choice for a summer barbecue or an evening with friends.

Ingredients:

• 2 ribeye steaks (1½ inches thick)
• Salt and pepper to taste
• Olive oil for grilling

Sweet Chili and Pineapple Sauce:

• ½ cup pineapple juice
• ¼ cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. Season the ribeye steaks with salt and pepper, then brush with olive oil.
3. Grill the steaks for 4-6 minutes per side for medium-rare, or adjust the grilling time based on your preference for doneness.
4. While the steaks are grilling, prepare the sweet chili and pineapple sauce by combining the pineapple juice, sweet chili sauce, soy sauce, ginger, lime juice, and fresh cilantro in a small saucepan. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
5. Let the steaks rest for 5 minutes after grilling.
6. Serve the steaks drizzled with the sweet chili and pineapple sauce.

The sweet and spicy sauce complements the savory flavors of the grilled steak, adding a tropical flair that’s perfect for summer.

The pineapple and chili combination gives the dish a fun, zesty twist. Serve with rice or grilled vegetables to round out the meal.