Summer Grilling Recipes: Steak & More
A flavorful and tender grilled steak, perfect for a summer BBQ. This recipe uses a simple herb and garlic marinade to infuse the meat with aromatic notes, ensuring a juicy and delicious result every time.
Ingredients
- 1.5 lb sirloin or ribeye steak about 1-inch thick
- 1/4 cup olive oil extra virgin
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1/2 tsp black pepper freshly ground
- 1/2 tsp salt sea
Instructions
- In a shallow dish, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Add the steak to the marinade, turning to coat evenly. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for too long as the acids can break down the meat.
- Preheat your grill to medium-high heat (about 400-450°F). Make sure the grates are clean and lightly oiled.
- Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade.
- Place the steak on the hot grill. For medium-rare, grill for 4-5 minutes per side. For medium, grill for 5-6 minutes per side. Adjust cooking time based on thickness and desired doneness.
- Use an instant-read thermometer to check the internal temperature. For medium-rare, it should be 130-135°F. For medium, 135-140°F.
- Once cooked to your liking, remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
- Slice against the grain and serve immediately with your favorite summer sides.
Notes
Adjust grilling time for desired doneness: rare (125-130°F), medium-rare (130-135°F), medium (135-140°F). For best results, let the steak rest for 5-10 minutes after grilling before slicing. This allows the juices to redistribute, ensuring a more tender steak. This marinade also works wonderfully with chicken breasts or pork chops.