Best 9 Garlic Grilled Steaks Recipes

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
• Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GARLIC LIME GRILLED PORK TENDERLOIN "STEAKS"

Steps:

• Trim tenderloins of any fat, and remove all traces of silver-skin. Cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounder to flatten each half to 3/4" thickness. Cut 1/8" deep slits spaced 1/2" apart in crosshatch pattern on both sides of the steaks.
• In a large bowl, whisk together lime zest and juice, garlic, honey, fish sauce, 3/4 teaspoon salt, and pepper. While whisking, slowly drizzle vegetable oil into lime mixture until it slightly thickens and becomes smooth.
• Measure out 1/2 cup lime mixture into small bowl, whisk in 4 teaspoons mayonnaise, and set sauce aside. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Lay plastic wrap directly over meat, then cover the bowl with plastic wrap and let stand at room temperature for 45 minutes. Preheat has grill on high for 15 minutes, then clean and oil cooking grate. Important to oil grates. Remove steaks from bag, but do not pat dry.
• Grill, uncovered, for 3 to 4 minutes until steaks become well-browned. Flip and continue cooking the second side for another 3-4 minutes until second side becomes well-browned. Close grill cover and cook for 3 to 8 minutes longer until steaks reach an internal temperature of 140 degrees. Watch closely to avoid overcooking.
• Transfer steaks to carving board and sprinkle with kosher salt. Loosely tent with foil and let rest 5 minutes. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro. Slice steaks against grain into 1/2" thick slices. Drizzle with half the sauce. Serve remaining sauce for passing.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GARLIC GRILLED STEAKS (BASTING SAUCE)

Steps:

• With a mortar and pestle, combine the garlic, salt and pepper. Add the oil, lemon juice and mix to form a paste.
• Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.