Best 8 Barbecued Steak Strips Recipes

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED NEW YORK STRIP STEAKS

Steps:

• In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
• When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.
• Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

BBQ NY STRIP

Steps:

• In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.

BARBECUE BEEF & RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add meat and vegetables; cook and stir 5 to 6 min. or until meat is done.
• Add barbecue sauce; cook 5 min. or until heated through, stirring occasionally.
• Serve over rice.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

BAKED ROUND STEAK IN BARBEQUE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
• Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

TANGY SIRLOIN STRIPS

Steps:

• In a shallow dish, combine the first six ingredients. Cut steak into four wide strips; add to the marinade and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once., Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Lightly oil the grill rack., Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

BARBECUE BEEF STRIPS

Steps:

• Cut steak into strips.
• Combine next 9 ingredients in a large bowl to make a marinade.
• Add beef strips, stir, cover and refrigerate for at least 6 hours or overnight.
• Drain beef strips, reserving marinade.
• In a hot skillet, brown the beef strips for 3-4 minutes.
• Meanwhile, combine ketchup, tomato sauce, and cornstarch with reserved marinade.
• Pour over beef strips and stir.
• Simmer for 15-20 minutes.
• Serve on a bun or over rice.