Steak

A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.

A steakhouse take on Thai beef with peppers. Serve with steamed rice.

Delivering a lot of summer glamor for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes' coloratura acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.

We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos’ raw brightness.

When the gang is coming over for poker night, don't order pizza and subs—this is what you should make. Flatiron steak is meaty, tender, and deeply satisfying. Crisped spuds soak up the meat's creamy, woodsy sauce, and we love the simplicity of making a single large hash brown that can be cut into multiple wedges.

Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (it’s a necessary step to take the edge off the alcohol).

A Chinese-inspired five-spice blend amps up a simply broiled hanger steak.

Want to get fired upu for the game? Have some coffee with your grilled steak. Better yet, on your grilled steak. Wait, let's go one better and marinate the steaks in beer first! Coffee-rubbed steaks have been getting popular all over the United States. This is my spicy, Texas-style version with dark beer and dark coffee.

Simple and sophisticated.

Steakhouse dining, outdoors. This recipe calls for lighting only one side of the grill. That way, you can give the steaks a good char on the hot side of the grill, then move them to the unlit side to finish cooking over indirect heat.

Food editor Melissa Roberts owes the inspiration for this recipe to her brother in Boston, Jeff, whose signature summer dish is grilled sirloin tips marinated in bottled Italian dressing. Melissa marinates the steak in a homemade, full-flavored red-wine vinaigrette before grilling it alongside skewers of juicy tomatoes and okra.

For an alternative marinade, combine 3 tablespoons each red-wine vinegar and olive oil with salt and pepper.

In Guadalajara, this is not an uncommon breakfast, served with warm tortillas and sometimes rice and beans—since it is tequila country, we can only imagine that it's probably an excellent hangover remedy—but it's definitely flavorful enough to be a big hit at dinnertime, too. We particularly like the richness and suppleness of skirt steak, but any cut of beef with a pronounced grain, like flank or brisket, will do.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.

Serve with purchased guacamole.

The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .