7 Sizzling Summer Steak Recipes

There’s never a bad time for a thick, juicy steak. But there’s just something about the freshness of summer produce that makes you crave a delicious steak dinner. Check out 10 fresh and easy steak recipes that your whole family will love all summer long.

1. Teriyaki Skirt Steak

Thinly slice the skirt steak into strips before marinating to ensure a robust flavor. The key is to marinate overnight and allow the flavors to really marry. If you can’t find the sweet rice wine known as mirin, simply substitute sake and increase the amount of sugar by ½ teaspoon.

Ingredients:

• 2-2 ½ pounds beef skirt steak, sliced
• 2-3 scallions, chopped (white and green parts)
• ½ cup low sodium soy sauce
• ¼ cup water
• 2 ½ tablespoons mirin (rice wine)
• 1 ½ tablespoons brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• Dash of sesame oil

Whisk together all ingredients (except for steak) and pour into a zip-top bag. Add the sliced steak and marinate overnight. Preheat your grill or stovetop grill pan. Remove steak from bag, discarding extra marinade, and grill for 4 minutes per side for medium rare. Serve with jasmine rice or inside warm tortillas.

2. Zesty Grilled New York Strip

A delicious Italian marinade will make these steaks the star of your next backyard BBQ. Marinate for at least two hours for maximum tenderness.

Ingredients:

• 4 New York strip steaks
• ½ cup extra virgin olive oil
• ¼ cup Worcestershire sauce
• ¼ cup steak sauce (such as A1)
• 2 cloves minced garlic
• 1 teaspoon dried Italian seasoning
• 4 leaves fresh basil, finely chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon Montreal steak seasoning
• ¼ teaspoon salt

Combine all ingredients in a zip top bag and shake well to coat steaks. Marinate for at least two hours, or overnight. Preheat grill to high, and cook for about 6 minutes per side, or until your desired doneness. Discard any unused marinade.

For a delicious and quick weeknight meal, use this marinade on boneless chicken steaks, and then wrap in foil with sliced zucchini, yellow squash and cherry tomatoes. Grill the packets (or cook in a preheated oven). Cleanup is a snap – just toss the foil and you’re done!

3. Lavender Rosemary Pork Steaks

An elegant summer dinner party entrée, consider serving these fragrant and juicy pork steaks with garlic mashed potatoes and grilled asparagus.

Ingredients:

• 4 pork steaks
• ½ cup extra virgin olive oil
• 4 sprigs fresh lavender
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• ½ teaspoon black pepper
• ½ teaspoon seasoned salt
• Zest of one lemon

Lay the fresh herb sprigs between two pieces of parchment paper and crush slightly with a heavy pan, rolling pin or the bottom of a wine bottle to release some of their essential oils. Place herbs in a small saucepan and cover with the olive oil. Simmer over very low heat for about 5 minutes, and allow to cool completely (This step can be done up to one full day ahead.)

Next, combine the herb oil mixture with the remaining ingredients in a shallow baking dish or zip top bag and marinate for about 20 minutes, turning halfway through to ensure even coating. Grill on a lightly oiled grate for 25-35 minutes, turning twice during cooking. Alternatively, you can bake these in a 375 oven for about 30-40 minutes, depending on thickness.

4. Blue Cheese Smothered Filet Mignon

Perfect for a special occasion meal, these high end steaks are sure to please even the most discerning diners.

Ingredients:

• 4 filet mignon steaks
• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon whole grain mustard
• 1 ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 white onions, thinly sliced
• 1 teaspoon granulated sugar
• 4-5 ounces crumbled blue cheese
• Salt and pepper, to taste

Combine olive oil, rosemary, thyme, vinegar and mustard. Season the steaks with salt and pepper on all sides, and then pour the olive oil mixture over them. Allow to marinate for 30 minutes.

While the meat is marinating, heat a tablespoon of butter over medium heat, and add onion slices. Cook the onions, stirring often, until they are soft and translucent. Add the sugar to your onions and continue to cook until they are golden brown and caramelized. Set the onions aside.

Sear the steaks on all sides in a heavy sauté pan over a high heat, and then lower the heat and continue cooking for about 9 minutes. Top with onions and blue cheese, cover, and allow to sit with the heat off and cover on for another 2 minutes before serving.

5. Jerk Seasoned Sirloin Steaks

Bring the spicy taste of Jamaica home with this easy and delicious recipe. Wear gloves to protect your skin from the peppers.

Ingredients:

• 2 cups low sodium beef broth
• ¼ cup extra virgin olive oil
• 4 tablespoons Jamaican jerk seasoning
• ½  scotch bonnet pepper, finely diced
• 2 tablespoons red wine vinegar
• 2-3 cloves garlic, finely minced
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 4 boneless top sirloin steaks

Combine all ingredients except steaks, lemon juice and cilantro in a zip-top bag. Add steaks and turn to coat. Refrigerate for 6-10 hours.

Heat a tablespoon of olive oil in a heavy or cast iron pan. Sear the steaks on high heat until browned on all sides before transferring to a baking dish and placing in a preheated 400 degree oven. Cook the steaks for about 25 minutes, or until desired doneness.

While the steaks cook, pour the marinade into a saucepan and bring to a boil. Lower the heat to low, add lemon juice and cilantro, and continue simmering for a few minutes. Serve the warm sauce alongside the steaks.

You can also replace the sirloin steaks with double cut pork chops, decrease the marinating time to about 3 hours, add a tablespoon of brown sugar, and swap out the beef broth for vegetable or chicken to get two meals out of the same pantry staples!

6. Lime and Mustard Grilled Salmon Steaks

You won’t miss the red meat in these thick and hearty salmon steaks. The bold flavors combine perfectly for what’s sure to become a new summer favorite.

Ingredients:

• Juice and zest of 3 fresh limes
• 1 tablespoon extra virgin olive oil
• 2 ½ teaspoons whole grain or Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flaked
• ¼ teaspoon dried thyme
• Good pinch of black pepper
• 4 salmon steaks

Combine all ingredients (except fish) in a bowl and whisk well. Pour into a zip-top bag and add salmon. Refrigerate for 1 hour. Preheat your grill to medium, and oil the grate. Grill the salmon for 5-10 minutes per side (depending on thickness) or until it flakes easily with a fork. Discard remaining marinade.

Not a salmon fan? Switch it out for any other “meaty” fish, like swordfish, tuna steaks or halibut.

7. Cuban-Inspired Ribeyes

The Latin flavors in this recipe scream summer. Slice leftovers thinly and serve on warm crusty rolls with mustard, pickles and tomatoes for a delicious lunch.

Ingredients:

• ½ teaspoon ground cumin
• ½ cup orange juice (no sugar added–if you can squeeze it yourself, all the better)
• 2 tablespoons olive oil
• 2 tablespoons Montreal steak seasoning
• 3 teaspoons fresh lime juice, plus zest of one lime
• ½  teaspoon fresh oregano
• 4 ribeye steaks

Combine all ingredients in a zip-top bag and marinate in the fridge between 1 hour and overnight. Remove steaks and discard marinade. Grill on an indoor grill pan or outdoor grill for about 7 minutes per side, or until pink in the center and caramelized on the outside. Allow steaks to rest for 5-10 minutes before slicing.