grilling and smoking

A taste of Italy, right in your backyard! This Grilled Tuscan Steak recipe is a deliciously fun way to switch up your steak night at home. 
Inspired by Tuscany, a region in central Italy famous for its grill-loving &amp; meat-loving food culture, this recipe soaks your tender steak of choice in a fragrant combination of lemon, garlic, &amp; aromatic fresh herbs. It's not overly citrusy, but a little lemon brightens up the flavor of rich grilled steak – if you've never had a little lemon with a steak dinner, you're seriously in for such a treat!
Be sure to read through the blog post, above, for plenty of grilling tips &amp; some guidance for steak doneness!

Grilled Tuscan Steak with Lemon, Garlic, &amp; Rosemary

(two)

olive oil

lemon, zested

garlic, smashed open

rosemary,

oregano

salt black pepper, to season

Prep the Tuscan-style marinade &amp; marinate the steaks

Add the steaks to an airtight container resealable storage bag. Top with the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, &amp; crushed red pepper flakes. Season with 1/2 teaspoon kosher salt &amp; ground black pepper as desired. Use your hands to really rub the herbs &amp; spices into the surface of the steaks. Cover &amp; marinate in the refrigerator for at least 12 hours or up to 2 days.

Prep the Tuscan steaks for the grill

About 30 minutes prior to grilling the steaks, pull them out of the refrigerator to let them come up to room temperature. I typically just pull them out of the fridge right before I preheat the grill (Step 3, below). Just before you&#8217;re ready to toss them on the grill, use paper towel to pat the steak as dry as you possibly can, then season generously with kosher salt – a good rule of thumb is 1 teaspoon per pound of meat – &amp; ground black pepper as desired.

Prepare the grill

Preheat the grill for medium-high direct heat grilling, 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)

Grill the Tuscan-style steaks

Place the steaks on the grill grates, directly over the heat. Close the grill lid. Grill 3-5 minutes per side. For a nice medium rare, I grill 4 minutes per side, until an instant read thermometer inserted in the steak registers an internal temperature of 115-120 degrees F (refer to blog post above for more guidance on different steak temperatures &amp; cook times), transfer the steaks to a plate &amp; set aside to rest.

Rest, carve &amp; serve

Set the grilled Tuscan-style steaks aside to rest for 5-10 minutes, then carve &amp; serve as desired. We think this grilled Tuscan steak is wonderful as-is, finishing with just a touch of smoky finishing salt, but you can serve it with a vibrant sauce like pesto or Italian-style salsa verde if desired. Pair with your favorite pasta salad &amp; grilled veggies for the ultimate summer dinner! Enjoy!

Just excellent!   So I was tasked with making a steak "side dish" to go aside the headliner, an Italian version of Ratatouille.   I grabbed very thin cut (.25")  bottom round steaks, 4oz each and marinaded over 24 hours, knowing that cut might be chewy, even thin.   Worked great, the surface area being much more vast, I might have to cut down on the red pepper flakes for the weak at heart types.   But I will do this again, and may add lemon juice or vinegar to soften this tougher cut!  Thoughts on that?   Well done!

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Just made this recipe tonight and it was delicious! Followed her grilling instructions to a T and we had perfectly medium rare ribeyes 😍 highly recommend this recipe for a totally easy, but extra special weeknight dinner.

It's always a special treat when my mom preps Kalbi short ribs, the iconic grilled Korean beef short ribs that are perfectly savory-sweet with rich umami flavor. They're seriously the best &amp; they couldn't be easier to make at home!
It all starts with a kalbi marinade. It packs a big punch of flavor thanks to bold aromatics like onion, garlic, ginger, &amp; sesame oil, while generous amount of dark brown sugar provides sweetness for irresistibly charred grill marks. This marinade is a recipe we that comes to us from my maternal Grandma Marian, so its sweetness a little more Hawaii-style than traditionally Korean. (Be sure to check out the blog post, above, to learn all about Korean vs Hawaii kalbi!)
Pour the marinade over thin-cut flanken short ribs, then leave it to really soak into the meat – the longer you can marinate the better! 
At dinnertime, simply light up the grill or broiler, cook for a few minutes per side, &amp; serve alongside  your favorite banchan or a couple scoops of rice &amp; mac salad for the perfect quick &amp; easy meal! ♡ Happy grilling!

Hawaiian-Style Kalbi (Grilled Korean Short Ribs)

flanken beef short ribs

brown sugar

mirin (see Recipe Notes)

sesame oil

sesame seeds

gochujang

yellow onion, peeled & finely grated

green onions, finely chopped

garlic,

Prep the kalbi marinade &amp; marinate the short ribs

Add the shoyu, brown sugar, rice wine, sesame oil, sesame seeds, gochujang (if using), grated pear (if using), grated onion, green onion, garlic, ginger to a baking dish. Season with 1 ½ teaspoons kosher salt &amp; ground black pepper as desired. Whisk to combine. Add the beef short ribs to the baking dish, pressing down to ensure they are completely submerged in the kalbi marinade. Cover &amp; marinate in the refrigerator at least 12 hours or up to 3 days – the longer the better!

Prepare the grill: 

About 30 minutes before you&#8217;d like to begin grilling, pull the short ribs from the fridge to let them come up to room temperature as the grill preheats. Prepare the grill for high direct heat grilling, 550-600 degrees F.

Grill the kalbi short ribs: 

Working in batches to avoid overcrowding the grill, place the marinated kalbi short ribs on the grill, shaking off any excess marinade into the baking dish (discard excess marinade). Be sure to place them on the grill such that they’re positioned perpendicular to the grill grates, which prevents them from slipping through as they grill or as you handle them. Grill 2-3 minutes per side, until charred as desired.

Serve immediately

Serve grilled Korean short ribs immediately, with your favorite banchan or BBQ sides. At my house, we enjoy these grilled short ribs Hawaiian plate lunch-style, with rice, macaroni salad, &amp; kimchi. Enjoy!

You hit this one out of the park! Hawaiian plate lunch onolicious!!!❤️

I made this recipe and allowed it to marinade for a little over 48 hours. I added the Asian pear but not the sesame seeds or gochujang, although I hope to next time. My bf said it was amazing and asked for the recipe. This is probably one of the best things I’ve ever cooked for her. Thank you for sharing such a perfect recipe

I bought korean short ribs on an impulse at the store because we just moved from within the city of Las Vegas to the military base on the outskirts. My favorite thing about living in Vegas is the Hawaiian food, particularly the short ribs, as we don’t really have that where we’re from back east. Needless to say, ordering takeout on a military base is not an option unless we wanted to drive across the city to pick it up ourselves. I bought the pack of 7 ribs for the price of one serving from our favorite Hawaiian place in the city. I marinated them for about 36 hours and though they smelled delicious, didn’t know what to expect flavor wise. I popped them in a skillet on the stove (still not settled enough to have the grill up and running) and we ate them with rice. They tasted dead-on, exactly like the ribs served at the Hawaiian joints in the city. I couldn’t believe it. Even my two year old loved them. I fed three people for the price of one and could have fed six for the price of two. Thank you for this amazing recipe!!!!

https://content.jwplatform.com/videos/&rdquo;8mlNRtu1&Prime;.mp4

”Grilled

Char siu, a Chinese BBQ pork dish, has traveled from the southeast Guangdong region to become a favorite across the world. Our version comes together with a sweet and spicy marinade that doubles as a sauce brushed on the pork as it roasts. Serve sliced in bao buns or as a topping for lo mein or rice.

Char Siu (Cantonese BBQ Pork)

brown sugar, packed

Tbsp. honey

Tbsp. soy sauce

dry white wine

Tbsp. rice wine vinegar

Red food coloring (optional)*

pork shoulder

Tbsp. Cantonese BBQ Pork Rub

Step 1

Step 2

In a medium bowl, stir brown sugar, Cantonese BBQ Pork Rub, honey, soy sauce, wine, vinegar, sesame oil, and red food coloring (if using) until combined. Remove and reserve 1/4 cup of marinade in a small bowl. To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.

Step 3

Step 4

Preheat oven to 400 degrees. Line a sheet pan with foil. Pour 1 1/2 cups water into the pan and place a metal rack on top. Place marinated pork on rack and roast for 20 min. Reduce temperature to 350 degrees, flip pork, rotate pan, and roast for an additional 20 min. Add more water to pan if it dries up to prevent drippings from burning.

Step 5

Step 6

Remove sheet pan from oven and generously brush pork on one side with reserved marinade. Return to oven for 10 min. then flip pork and brush other side with remaining marinade. Roast for an additional 10 min. until top is lightly caramelized.

Step 7

Step 8

Let pork rest for 10 min. before slicing strips crosswise into thin pieces. Garnish with scallions and serve with bao buns, rice, noodles, or stir-fried vegetables. Dice pork to use as a filling for steamed buns or dumplings.

This sweet and spicy BBQ sauce is used as a marinade and basting sauce for our Char Siu recipe. Inspired by traditional Cantonese flavors, use this sauce anywhere you'd use barbecue sauce for a Chinese-inspired take on your favorite dishes. Use with any cut of roasted meat, as a tableside condiment for dipping, or stirred into mac 'n cheese or baked beans.

Cantonese-Style BBQ Sauce

In a small pot, whisk together all ingredients until well-combined.

Place pot over low heat and simmer until sugar is dissolved and mixture is just beginning to thicken, about 5 min. Remove from heat, transfer to an airtight container, and chill until ready to serve. Will keep in fridge for 4 to 6 weeks.

Street taco-style carne asada tacos get a lift of bold, citrusy flavor with a quick sauce. Marinate your steak and load up the table with as many toppings as you can think of for a fun and flavorful taco night experience!

Carne Asada Tacos

cilantro,

+ 2 Tbsp. lime juice

agave

lb. skirt steak

Street taco sized tortillas

Toppings: pico de gallo, cotija cheese, cilantro, reserved sauce

Tbsp. Minced Garlic

Chipotle Chiles in Adobo Sauce, finely chopped

Ground Cumin

Sweet Spanish Smoked Paprika

Mexican Oregano

Mayan Sea Salt

In a large bowl, combine all marinade ingredients except olive oil. Slowly stream in olive oil while whisking until marinade is emulsified. Reserve about 1/2 cup marinade. Marinate steak in large bowl for 20 to 30 min. Pat dry and grill to desired doneness, from 125 degrees for rare to 160 degrees for well done. Slice steak into strips, assemble tacos with desired toppings, and serve with reserved sauce.

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Top 5 grilling and smoking recipes from across the web

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

Top Tags

Grilled Tuscan Steak with Lemon, Ga...

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