grilled beef

Beef strips get turned into a spicy, summery salad that'll brighten up your plate.

Grilled beef salad with chilli peanut dressing

milliliters (1/4 cup) fresh lime juice

gluten-free tamari

olive oil

lean beef rump steak, fat trimmed

red chilli, deseeded, finely chopped

unsalted peanuts

asparagus,

baby cos lettuce, trimmed, shredded

red cabbage, shredded

bean sprouts

coriander

Grilled Beef Banh Mi

Beef

lb. well-marbled tri-tip, sliced against the grain to 1/4-inch thickness

garlic

shallot

dark brown sugar

fish sauce

Mirin

soy sauce

canola oil

Sandwich

Lfrench roll, halved horizontally

Sriracha mayonnaise (**recipe follows)

pickled Vietnamese slaw (**recipe follows)

cilantro sprigs

jalapeños, sliced

This is a Lebanese style Beef Kafta recipe that&#039;s made with ground beef, parsley, onions and a blend of Middle Eastern spices- perfect on the grill or stove

Beef Kafta

parsley

onion

beef

7 spice

cumin

cinnamon

cayenne pepper

salt

black pepper (to taste)

Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside.

In the same food processor bowl used to chop the parsley, place the quartered onion and pulse until finely chopped. Drain the onions slightly to release excess moisture.

Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Run the food processor on pulse once or twice until ingredients are well combined and form a pasty meat mixture.

Transfer the mixture from the food processor to a large bowl and form the Kafta into an oblong shape about 1 inch in thickness. You can form them on a wooden skewer or without.&nbsp;

Grease the grates of a gas grill or indoor grill pan, and preheat it to medium high heat. When heated through, transfer the kafta to the grill. Grill for 4-5 minutes per side, depending on your preferred level of doneness.

Serve hot off the grill with your choice of side.

https://content.jwplatform.com/videos/lxeTFROb.mp4

This is a Lebanese style beef kafta recipe that's made with ground beef, parsley, onions and a blend of Middle Eastern spices - an easy yummy grilled recipe!

Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low- carb, use cauliflower rice!

GRILLED CHILEAN BEEF Kabobs W/ SMOKY CHIMICHURRI

lbs Beef- tenderloin, ribeye, sirloin, cut into 1 ½ inch cubes

Cup oil

lime lime

garlic- finely minced

Tablespoon Badia “complete” Seasoning

pepper

Skewer additions: cherry or grape tomatoes, sweet onions

cilantro

lime juice

jalapeno

½ teaspoon smoked paprika

water

rice,

¼ cup cilantro- chopped

scallions – chopped

lime

Garnish- lime wedges, chopped cilantro

Cut the beef into cubes and place in a zip lock bag or in a medium bowl.

Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.

In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.

In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.

Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.

Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.

Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.

Serve the beef skewers with the Smokey Chimichurri and the rice.

The photos in this post are absolutely fantastic!

This looks awesome and I am making it tonight! 

One note, though, the auto-play video is not so good. It blasted through my work computer speakers and I kept scrolling and scrolling and couldn't find the video to turn it off (my mute key is broken, haha, I figured it would be faster to try to find the video rather than navigate to computer sound settings. I was wrong).

If video ads look compelling, I will click them to play. I whitelist my favourite blogs on Ad-Blocker to support their incomes, but as soon as ads blast music or play video without my consent (a click!), I generally stop visiting the site or enable a plugin to stop the video.

Very delicious - have been wanting to try homemade chimichurri for a long time and we'll do it again! I let the meat marinade for a couple of hours and the whole meal, rice and all, was a hit. The only deviation was I used a Pacific pho base (I was out of chicken broth which I always use for rice, quinoa, etc.) for the rice, which was pretty awesome. We had it with a 2013 Beringer Estate zin. 5 stars without a doubt! 

PS: despite my current mess of a website, I left it anyway. Should have some time in Dec to get it going again and will have to share this recipe there!

I made this for dinner last night and it was excellent. The marinade for the steak is probably the best part. Unfortunately, I was lazy about buying smoked paprika and needed to substitute with regular, but we still enjoyed the recipe thoroughly!!!

My fiancé said that this has to be kept in our keeper pile!

We used skirt steak and it was delicious!  Comes together very quickly.  I used only half a jalapeno, but in the future will use whole one.  Very flavorful, we all enjoyed it!

Yummy!  I made this with skirt steak and the whole family loved it!  The meal comes together very quickly and you get quite a big bang for your buck!  We had a little chimichurri sauce leftover after we devoured the meat.  I tossed it with some pasta and had it for lunch the next day!

We loved this recipe!  Made everything in it.  The whole family loved it.  Super flavor filled and would make it again.

I love your site and recipes. I have used one of your recipes every night of the week so far and have the rest of the week planned out with more! Thank you for your inspiration!

So so so delicious! I didn't use the Badia seasoning, I did the other mix and now it is one of our favorite seasoning blends.

Excellent recipe and absolutely delicious.  Made it with  baked potatoes and grilled veggies.   Delicious !!! Will make this for guests !

This is my second time making it! Thank you!  It is awesome!

Made for our friends last night - everyone raved! Perfect summer grilling recipe.  Thanks!

My husband is very picky and he loved this. It’s truly delicious. Will definitely make again.

Sylvia, your site and this recipe specifically is how/when I started enjoying cooking again after decades.

Being vegan/vegetarian helps because I don't feel conflicted about what I make for my husband and I...it brings us happiness and health.

A refreshing summer salad....Grilled Flank Steak with Corn Radish Salad with Lime and Parsley

Grilled Flank Salad with Corn Radish Salad

½ – 2 lbs Flank Steak

½ tsp kosher salt

½ tsp smoked paprika

½ teaspoon cumin

Radish Corn Salad

corn

radishes- very thinly sliced

¼ Cup chopped Italian Parsley

cracked pepper

In a small bowl mix salt, cumin and smoked paprika. Coat both sides of flank steak with the spice rub and let sit at room temp while you make the salad or up to 30 minutes.

Make Corn-Radish Salad. Shuck and clean corn, wiping off stray threads with a kitchen towel. Grill it lightly- just for a few minutes on each side. Cut kernels off with a large sharp knife and place into a large bowl. Thinly slice radishes and place into the bowl. Very thinly slice onions and place in the bowl. Add chopped parsley. Add the lime juice, olive oil, salt, pepper and coriander and toss well. Set aside or refrigerate for up to 3 hours.

Grill meat on high heat until steak is nicely charred on each side and cooked to medium rare, about 5 minutes each side. Let stand 10 minutes before slicing.

Important note: when you slice your cooked and rested flank steak, cut it across the grain into thin (¼ inch or less) slices with the knife held at a steep angle. That gives you wider slices (top to bottom, not side to side)  that are more tender.

Oh wow! I wasn’t sure how this would turn out and hello new summer favorite! It was light and perfect for the 100 degree heat today while packed with the perfect amount of flavor. You absolutely nailed the rub - my husband who did the grilling RAVED about it and demanded my ‘secret’ recipe. Will be making this at least a few times again before summer is over!

We loved it but found our local corn too sweet so the balance was off since we need to reduce salt. Once corn season is over, I'll be trying it again with frozen corn slightly charred in a cast iron pan.

This dish is really delicious &amp; summery, plus so light, quick &amp; easy - We sometimes also add some chilli and dried thyme to the rub as well when the nights are cooling down a little. It is perfect as a sultry summer work/school night barbecue staple. The corn, radish, lime salad is really tasty and adds a fab summery punch without being too simple, nor too heavy or complex. Great combo of flavours. Thank you - this is another of the many really fab Feasting at Home fav foodie hits in our household.

This was delicious!! Added garlic pepper, ground coffee, and pepper on the steak for more flavor. The radish salad was very refreshing and yummy. We paired this meal with the Za'atar Zucchini and sweet potatoes. Great recipe! Hate the site though,  way too many ads and videos popping up.

This was incredible! Thanks for sharing! The steak was super flavorful and juicy, and that corn radish salad is absolutely to die for, especially with the sweet corn!

What is Brisket?&amp;nbsp;Brisket is one of the nine primal beef cuts. It’s specifically a cut of meat from the breast or lower chest of a beef. The cut is known to be relatively tough as it is full of connective tissues and two muscles that overlap. However, when cooked properly beef brisket will be deliciously tender, and flavor packed.You may wonder how to cook brisket so that you won’t end up with a tough and dry piece. There are a few ways to cook juicy beef brisket.  Some prefer to do a Texas style brisket in the oven which requires the least effort but also the least impressive results. Place it on a roasting pan and give it a few hours. Others are hooked on cooking brisket in a slow cooker. This is an easy way to create a tender cut but there is such thing as overcooking a brisket. You want the meat to be tender, but not mushy. Depending on the size of you cut it usually takes about 8 hours for tender results. Lastly, there’s the most popular: smoked brisket.So how to smoke brisket? For your convenience we have listed a step-by-step smoked beef brisket recipe below as well as one of our most popular recipe videos. If you plan on smoking the meat you’ve probably read and heard a lot about the “low and slow” method. It will without doubt result in pure and simple melt in your mouth and packed with flavor brisket. However, by slow it can take 16+ hours. Yes, you read that right. Be prepared to have the cut smoking all night + getting up to refill either pellets, charcoal or wood chips depending on your smoker. It’s quite the sacrifice in hope of perfecting the craft of the perfect tender brisket. Many will refer to smoking the perfect beef brisket as an art. If you’re able to execute the brisket recipe to perfection you will automatically be looked up to by all who appreciated and acknowledges good barbecue. It’s the goal of becoming a real pit master.Nevertheless, this is where immaculate drum smokers such as the Pit Barrel Cooker is able to make the art of smoking the perfect brisket a breeze. In less than half the time of other cookers, the Pit Barrel® can fully cook a brisket, without compromising neither taste nor tenderness, for amazing results. By being able to hang the brisket in center of the action, the meat will be smoked from all angles equally. It’s known as the 360º all-around heat dynamics technology. You may wonder how it is possible to create the same results without having to slow cook. It’s simply due to the patented technology and air circulation of our barrels. It took 29 prototypes to get it just right.As for seasoning most tend to settle for kosher salt and black pepper but we challenge you to take the flavor experience up a notch with the best-selling Beef &amp;amp; Game Pit Rub which is specially formulated dry rub for a deep and delicious flavor.

Smoked Beef Brisket

lb. beef brisket(s), full packer

Olive oil

Pit Barrel Beef & Game Rub

beef broth/consommé, beer, water,

Light your Pit Barrel®&nbsp;according to the instructions.

Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel.

Using the sharp&nbsp;Ultimate Chef’s Knife, trim all but ⅛ – ¼” of the hard white fat from all sides of the brisket. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Finally, slice off about ½” of each of the long edges to remove any grey meat.&nbsp;Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference.

Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the&nbsp;Beef &amp; Game Rub.

Insert one hook into the center of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure.

Hang the brisket from the rods in the center of the barrel, and secure the lid.Cook approximately 3-4 hours, or until the center of the thickest part of the brisket reaches an internal temperature of 160-170º.

Remove the brisket from the Pit Barrel®&nbsp;to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consommé, beer, water, or other wrapping juice before sealing the foil.&nbsp;Tip: Wrap it as tightly as you can without piercing the foil.

Remove the rods from the Pit Barrel®, install the&nbsp;grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up.

Re-insert the Pit Barrel®&nbsp;rods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200º, for about 1-2 hours. (shown using the&nbsp;ThermoWorks Thermapen®).

Remove the brisket from the cooker, and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice).&nbsp;Tip: You can hold a cooked brisket in a cooler for up to 6 hours. The longer you hold it, the better the results.

Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove any excess fat from each part of the brisket.

Slice the flat portion across the grain to ¼”, then cut the point into cubes. Then drizzle with some of the reserved foil liquid. Sprinkle the cut meat lightly with&nbsp;Beef &amp; Game Pit Rub.

https://www.youtube.com/watch?v=sooslUQZIdQ

A simple and satisfying salad you'll come to again and again! The beef can be grilled, pan fried, broiled, or even cooked crumbled, your choice.

Easy Thai Grilled Beef Salad Recipe

large lime, (zested & juiced (about

peanut oil or olive oil

rice vinegar (or apple cider vinegar)

sesame oil

sriracha sauce or red pepper flakes, (to taste)

honey

ginger

garlic (minced)

beef*

zest from lime, (about 1 tablespoon)

sriracha sauce (or red pepper flakes)

garlic powder

carrots, (peeled and cut into ribbons with the vegetable peeler)

red bell pepper, (thinly sliced)

sesame seeds

Combine all the dressing ingredients in a small bowl and whisk together.

Let sit to meld flavors while making the rest of the salad.

Make Dressing:

Mix ground meat with fish sauce, lime zest, sriracha, salt and garlic powder, stirring well to incorporate evenly. Shape into 8 small patties about 1/2-inch thick.

 Grill patties until done, 5-6 minutes each side (**see note below for other cooking methods).

Make Patties:

While patties are cooking, divide the lettuce and shredded cabbage between 4 dinner plates.

Top with the carrots, bell pepper and onion slices.

When the patties are cooked, arrange two of them on each plate, nestling them into the greens.

Drizzle with dressing and garnish with sesame seeds.

Make Salad:

Up your burger game with these easy tricks from brew pubs- use lots of garlic, special toppings, and treat your buns. You may find yourself serving a lot more burgers!

Brew Pub Style Smashed Garlic Burgers with Jalapeño

beef (preferably grass-fed)

spice rub (optional)

mustard

Greek yogurt (or sour cream)

cheddar cheese

sweet onion

lettuce leaves

burger buns

olive oil and garlic salt

jalapeño peppers

dill pickles & chips

Mix ground meat with the salt and pepper. Shape into 4 patties with slight divots in the centers and thicker edges (this helps keep the burger from cooking with a raised center). Set patties on an unheated grill pan or a plate. Add 1/2 teaspoon of minced garlic to the center of each patty. Using the back of a fork, smash the garlic all over and into the the patty (on the one side).

Mix mustard and yogurt together in a small bowl and set aside.

Prepare the toppings and set aside.

Prepare the buns by brushing each side with olive oil and sprinkling with a bit of garlic powder and place by the grill to be ready for toasting.

Heat grill to high and cook patties over direct heat, starting with the garlic side up, turning once (and sprinkling plain side with spice rub, if desired) until cooked through, about 10 minutes or until an instant read thermometer registers 155-160 (or until your desired doneness).

Just before burgers are cooked, toast the prepared buns over lower heat, cut side down, until lightly done.

Place patties on buns half and top with cheese, onion, lettuce and jalapeños. Smear each top bun with the mustard-yogurt sauce and place atop the stacked burger.

Serve with pickles and kettle chips, if desired. Oh, and a good brewed beer if you want.

Assemble burgers:

A hearty, satisfying salad with seasonal vegetables and a flavorful garlic and black pepper dressing.

Steak Salad with Creamy Garlic-Pepper Dressing

lemon juice

rice vinegar, (white balsamic,

Dijon mustard

black pepper (or to taste)

salt (or

lettuce

garbanzo beans (or 1 can, drained)

steak

tomatoes

feta cheese (crumbled)

Add all the ingredients to the jar of a blender and whir until blended. Thin with 1 to 2 tablespoons of water as needed for pouring. (Makes 1 1/4 cups*)

Top 9 grilled beef recipes from across the web

The most viewed grilled beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled beef salad with chilli pean...

Grilled Beef Banh Mi

Beef Kafta

GRILLED CHILEAN BEEF Kabobs W/ SMOK...

Grilled Flank Salad with Corn Radis...

Smoked Beef Brisket

Easy Thai Grilled Beef Salad Recipe

Brew Pub Style Smashed Garlic Burge...

Steak Salad with Creamy Garlic-Pepp...

Top 9 grilled beef recipes from across the web

The most viewed grilled beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled beef salad with chilli pean...

Grilled Beef Banh Mi

Beef Kafta

GRILLED CHILEAN BEEF Kabobs W/ SMOK...

Grilled Flank Salad with Corn Radis...

Smoked Beef Brisket

Easy Thai Grilled Beef Salad Recipe

Brew Pub Style Smashed Garlic Burge...

Steak Salad with Creamy Garlic-Pepp...

The most viewed grilled beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine