Grilled steak and lamb is absolutely delicious and mouthwatering. I’ve been hanging out a lot by the grill this summer and learning the best tips and tricks from grilling pros. Here’s what I learned how to perfectly grill steak and lamb:
#1. Marinate Your Meat: Marinating meat is recommended in order to break down the toughness of the meat and provide more flavor. The longer you marinate the meat, the tenderer and juicier meat you’ll have. I like to marinate my steaks for about 4-8 hours depending on the cut I have.
My 2 favorite marinades:
Grandpa Zaninovich’s Brandy Marinade: (fantastic for steak):
8 oz soy sauce, 4 oz water, 4 oz brandy, 1 Tbsp olive oil, 2 cloves crushed garlic, 2 Tbsp minced ginger.
Mix & add to 1-2 pounds of meat.
Click HERE for the detailed recipe.
Quick & Easy Herb & Lemon Sauce: (fabulous for lamb):
1 Bunch Herb of Choice (basil, cilantro, Italian flat-leaf parsley, parsley, or mint) (Pick 1 or do a combo) wash the herbs and rip or chop off the stems, Juice of 1 lemon, 1 garlic clove, peeled, 1 Jalapeno (for a more spicier sauce OR you can omit it for a milder sauce) with seeds removed, Salt & Pepper to taste
*You can add olive oil or just leave the sauce as-is above
Puree all the ingredients in blender or food process and add to 1-2 pounds of meat.
Click HERE for the detailed recipe.
#2. Heat and Prepare Your Grill: If you are using coals, you have to light them up first and keep the fire burning. Cover the grill with a lid so the coals stay lit while they heat up and get warm. Next, wait until the coals turn ashen grey. This step takes Patience! Sometimes it takes 30-40 minutes for the coals to get really hot. It’s important to have the coals hot in order to put a good sear on the meat. If the coals aren’t hot enough, you won’t be able to adequately cook the meat. When the coals are HOT (so they look ashy), the meat cooks quickly. If using a gas grill (like I did in the steak photo), heat it up and put it on medium-high heat. Always work with a clean grill so scrape off any crusties while the grill is warming up.
#3. Grill the Steak and Lamb: Place the steak or lamb in the center of the grill (the hottest part). Depending on the thickness of the meat, you’ll need to cook it on each side for about 2-6 minutes.
For a rack of lamb: I cooked each side for about 3 minutes then I removed the lamb from the grill.
For 3 pounds of flank steak: cook the steak on each side for about 4 minutes.
Remove the steak from the hottest part on the grill to the top rack if you have one and let cook for another 3 minutes.
When you remove the meat entirely from the grill, you always want to let the meat rest before you cut it. By letting the meat rest, you allow the juices to stay in and soak up. Allow the meat to rest for the total amount of time you cooked the meat. For example, the flank steak was cook for 11 minutes, so I let the steak rest for 11 minutes before slicing it.
After the meat rests, slice it up into desired pieces.
We ate this steak with marinated Brussels sprouts and red peppers and a side salad.
Get more grilling recipes:
Grilled Romaine Lettuce with Anchovy Vinaigrette and Blue Cheese Dressing
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Cilantro-Lime Marinated Grilled Pineapple Shrimp
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Grilled Portobello Mushroom Wrap
Grilled Pevre Fish Tacos
Get the best grilling tips & marinades:
Best Fruit & Vegetable Grilling Tips
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Perfectly Grilled Salmon with Soy Sauce and Lemon Marinade
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What are your favorite cuts of meat to grill? Comment below and share your favs.
Sarah Koszyk, MA, RDN
PS: for more incredible grilling inspiration, check out Zimmy’s Nook – he’s a Grill Master from Canada and has some of the tastiest recipes.