How to Grill Steak
No matter how many burgers or hot dogs you've served up from your backyard grill, your cookout skills are not complete until you've mastered how to grill steak. Grilling is ideal for cooking steaks because it uses high, dry heat and cooks quickly, keeping the meat tender and juicy.

Strip steak (also called club steak or New York strip steak) is cut from the loin so it's a particularly tender cut. You can use the rich marinade here on any cut of steak you like, though. Once you've grilled the meat to perfection, serve it over an arugula salad for a sophisticated, attractive and healthful presentation.

Hi, I'm Kristina with We have an outstanding recipe for you today, a Grilled Steak. Nothing says summer like a thick, juicy steak and we've got a nice healthy salad to go alongside it. What you're going to need for this recipe is 2 boneless strip steaks, about 1-1/4 to 1-1/2 inches thick, then we're gonna make a marinade, so for that, you will need 1 cup of Italian parsley leaves, chopped; 2 cloves of chopped garlic; 2 tablespoons of olive oil; some salt and freshly ground pepper to taste; and then we're gonna make a vinaigrette with a quarter teaspoon of finely grated lemon zest, 2 tablespoons of fresh lemon juice, a tablespoon of white wine vinegar, half a teaspoon of Dijon mustard, some more salt and pepper to taste, and then 6 tablespoons of canola oil; then for the salad, we have 12 cups of arugula and a cup of thinly shaved parmesan cheese. So, start with your Italian parsley and the garlic. We'll mix this together a little bit, and then add the olive oil...and a little bit of salt and pepper to taste. Toss your marinade together and now let's just rub it on the steaks. You can brush it all around. Get those flavors in there. And then, we'll just cover this and refrigerate for about 30 minutes. So, now, while that's in the refrigerator, let's make the vinaigrette. Start with your lemon zest...and the lemon juice...white wine vinegar...your Dijon mustard, so I'll whisk this together...and then, I have some canola oil and I will just drizzle this in until it's all emulsified. And then we'll just set this aside until we're ready to dress the salad when the steaks are done. So, our steaks have been in the refrigerator, marinating for about 30 minutes, and now we are ready to toss them on the grill. I've already prepared the grill. It's about medium high heat and I've brushed the racks with some olive oil so our steaks don't stick. Now, what you're gonna do is brush off this extra marinade from the steaks, because we don't want all of those parsley leaves to burn on the grill. Okay, let's get ready for the sizzle. Nice. Gorgeous. Those will take about 3 to 4 minutes on each side for medium rare. It's the way I like it. If you like a little bit-- little bit less pink, let it go a minute or 2 longer on each side. So, I flipped the steaks once during the cooking time and now they're ready to come off the grill. Oh, they're looking good. Now, this is the most important step. You have to let the steaks rest. They're gonna rest for about 5 minutes because usually what you do is steaks rest for half of the amount of the cooking time. Okay, so for the simple salad, all you need is some arugula and that gorgeous vinaigrette that we made earlier. Pour that over your arugula, and then I'm just gonna toss it lightly to coat all of the leaves. Then, just some thinly sliced parmesan right on top. Looks gorgeous. Serve this alongside your steak, dinner is done. This is a quick and easy summertime meal and a great way to grill a steak. Thanks for watching. For more great recipes and savings, visit us at
What You'll Need
  • 2   boneless strip steaks, 1 1/4 to 1 1/2 inches thick

  • Marinade:
  • 1   cup Italian parsley leaves

  • 2   cloves garlic

  • 2   tablespoons olive oil

  •  salt and freshly ground pepper

  • Vinaigrette:
  • 1/4  teaspoon finely grated lemon zest

  • 2   tablespoons fresh lemon juice

  • 1   tablespoon white-wine vinegar

  • 1/2  teaspoon Dijon mustard

  •  Salt and black pepper to taste

  • 6   tablespoons canola oil

  • Salad:
  • 12   cups arugula

  • 1   cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese

Step By Step
Coarsely chop the parsley leaves and the garlic. Transfer to a small bowl, mix with the olive oil, and season with salt and pepper. Rub marinade over the steaks and refrigerate, covered, for at least 30 minutes.
In a bowl, whisk together lemon zest, lemon juice, vinegar, mustard, and salt and pepper to taste. Add oil, whisking until dressing is emulsified.
Turn the grill to medium-high heat and brush the racks with olive oil. Scrape off any excess marinade from steaks, and grill about 6 inches over heat for 3 to 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand for 5 minutes. With a sharp knife at a 45-degree angle, cut steaks, across the grain, into 18 thin slices.
Toss arugula with dressing to coat. Divide among 6 plates. Top each with steak strips, sprinkle with cheese, and serve.

Learning how to grill steak to perfection may take a little practice, but it's a delicious adventure. Make friends with your local butcher, crank up the grill and give it a try.
More Recipes
A rich marinade flavors the grilled steak for this dinner recipe. The meat is served over healthy arugula to make a complete meal.
Top juicy, grilled steaks with seasoned butter for a simple, yet crowd-pleasing dinner.
Cheesy bread takes the place of croutons in this grilled steak salad. A homemade vinaigrette is drizzled on top to make a spectacular, hearty salad.
This colorful salad is almost too pretty to eat. Arugula, grilled bread, steak, blue cheese, and sweet peppers make a dazzling main-dish presentation for dinner.
Bison is a lean meat, which is what helps keep this grilled dinner low in calories and fat.
The essence of summertime sophistication, this marinated steak soaks up the pleasantly piney flavor of gin, which is made with woodsy juniper berries.
A simple marinade of pureed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This recipe is adapted from Lori Welander's grand prize-winning recipe from the 2003 National Beef Cook-Off.
Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe.
The sweet peppers in this satisfying steak-and-vegetable dinner contribute lots of B vitamins and fiber for good heart health.
A combination of Italian salad dressing and tomato soup makes a mouthwatering marinade and delicious basting sauce for grilled beef sirloin steak.
Coat the cold grill rack with nonstick cooking spray before heating to prevent the meat from sticking. This flank steak is piled with a sausage and sweet pepper combination for added flavor.
Beef up pasta salad by adding strips of grilled flank steak. This main-dish salad, with a zesty cumin and cayenne spiced dressing, will satisfy the heartiest of appetites.
Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.
Here we grill spice-rubbed strip steak to serve along sweet potatoes and onions cooked in a foil packet alongside it. Serve with steamed spinach.
Fresh tomatoes are tossed with cilantro and a purchased vinaigrette to make a side dish for the grilled beef in this main-dish recipe.

shop our favorite products