Savory Garlic Marinated Steaks
"This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth." - by Angie Gorkoff
Beef
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Grilled Beef Recipes
Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks
"Beef cubes are marinated with cayenne pepper and garlic before being grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the …" - by Eating Indy
Grilled Filet Mignon with Gorgonzola Cream Sauce
"Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions." - by shawnalton
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
"Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink." - by USA WEEKEND Pam Anderson
Hoisin-Ginger Beef Skewers
"An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers. " - by Pat Conley
Stuffed Filet Mignon Bites
"Bite-sized cuts of filet mignon are stuffed with jalapeno-spiked cream cheese, wrapped in bacon, and grilled." - by MattR
Easy and Simple Korean BBQ Ribs
"A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled." - by DOUBLEDOWN
Slow Roasted BBQ Beef Roast
"Tender, juicy roast beef - cooked outdoors on the rotisserie!" - by XBS1
Romanian Grilled Minced Meat Rolls
"Romanian Grilled Minced Meat Rolls (MICI) are great when grilled, but you could roast or pan-fry. Serve hot with good Italian bread and mustard accompanied by a cold beer…" - by iona
Mediterranean Lamb Burgers
"Ground lamb and beef patties are grilled and served with green tomato, sweet onion, feta cheese, and an easy-to-make tzatziki sauce." - by HerbanSpoons
Korean BBQ Galbi
"Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a swee…" - by Pete Chang