Best 4 Lisas Grilled Steaks Recipes

**Savor the Juicy Goodness of Grilled Steaks: A Culinary Journey Through Lisa's Creations**

Embark on a tantalizing culinary adventure with Lisa's grilled steaks, where each bite promises a symphony of flavors and textures. From the classic simplicity of grilled ribeye to the zesty kick of fajita-style flank steak, Lisa's recipes offer a diverse selection that caters to every palate. Whether you prefer the richness of New York strip or the lean elegance of sirloin, Lisa's expertise guides you in selecting the perfect cut for your grilling escapade. Discover the secrets to achieving a perfectly cooked steak, with tips on choosing the right marinade, mastering grilling techniques, and creating mouthwatering sauces that elevate the flavors of your grilled masterpiece. Indulge in the delectable possibilities that await, as Lisa's grilled steak recipes transform your backyard barbecue into an unforgettable feast.

Let's cook with our recipes!

LISA'S GRILLED STEAKS

Lisa's Grilled Steaks image

In the Test Kitchen, we used rib-eyes for this recipe and, boy oh boy, they came out tasty. The marinade really adds a robust hickory flavor to the meat. A bit of the Greek seasoning (that includes salt, pepper, oregano, parsley and other goodies), is all the seasoning that the tender and delicious steak needs. Do watch for...

Provided by Lisa Allen

Categories Steaks and Chops

Time 1h15m

Number Of Ingredients 4

Ingredients

4 rib-eye or sirloin steaks; at least an inch thick
1 c Moore's original marinade (I buy at Wal-mart)
1/2 c melted butter
Cavender's all-purpose Greek seasoning (I buy at Wal-mart)

Steps:

1. Preheat your grill to high heat.
2. Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
3. Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
4. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
5. Place the steaks on the hottest part of the grill and then stand ready with the tongs.
6. At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
7. Continue to grill with the lid open for about 4 - 6 minutes.
8. Flip the steaks over onto the other side, still over the hottest part of the grill.
9. Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
10. Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!

LISA'S GRILLED STEAK MARSALA

Lisa's Grilled Steak Marsala image

I had this steak at my cousin Lisa's house one night, and had to have the recipe, it is SO GOOD! Thought I would share it with YOU!

Provided by Lindas Busy Kitchen

Categories Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs steak, tips
1 (16 ounce) bottle Italian salad dressing
1 lb mushroom, cut, and sliced
2 large onions, cut in half vertically and sliced
1/4 cup olive oil
1 1/2 cups dry marsala wine
2 -3 garlic cloves, depending on how much you like garlic
salt and pepper, to taste

Steps:

Marinate steak tips in Italian salad dressing for 2-24 hours.
In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
Season with salt and pepper, to taste.
Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
Grill steaks to desired doneness, and put on serving plate.
Cover with veggies, and serve hot.

Nutrition Facts : Calories 386.7, Fat 30.8, SaturatedFat 4.7, Sodium 778.8, Carbohydrate 17, Fiber 1.6, Sugar 10.4, Protein 3.3

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

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.

GRILLED STEAKS WITH CILANTRO SAUCE

Grilled Steaks with Cilantro Sauce image

Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 11

Ingredients

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 teaspoons kosher salt, divided
1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)

Steps:

Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.

Tips:

Choose the right steak: Look for steaks that are at least 1 inch thick and have good marbling. This will ensure that the steak is juicy and flavorful.
Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize the meat and add flavor.
Preheat the grill: Preheat the grill to high heat before cooking the steak. This will help to sear the steak and lock in the juices.
Cook the steak to your desired doneness: The best way to cook a steak is to use a meat thermometer. This will allow you to cook the steak to your desired doneness without overcooking it.
Let the steak rest: After cooking the steak, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Grilling a steak is a great way to enjoy a delicious and satisfying meal. By following these tips, you can grill the perfect steak every time. So fire up the grill and enjoy!