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6 Outdoor Grill Recipes

 

Grilling is an art form. The right combination of heat, smoke, and seasoning can turn a piece of meat into a unique culinary experience. However, it’s not just about the heat; vegetables can also be grilled to perfection, adding a delicious smoky flavor to your meal. So get ready to pull the grill out and fire it up! This article will provide you with some fantastic outdoor grill recipes that will have your taste buds singing with delight. You will find a recipe for something you crave, from steak to seafood.

Grilled Steak with Roasted Plum Sauce

Grilling

This recipe for grilled steak is sure to wow your dinner guests. The plum sauce pairs wonderfully with the meat, creating a succulent taste experience that will have them asking for more. This meal is also perfect for those nights when you want to impress someone special.

Ingredients:

  • Eight oz. steak (strip or flank)
  • 1/4 cup plum sauce
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • flour for dusting steak to coat before grilling
  • salt and pepper to taste

Directions:

Heat grill to medium-high heat. Place thinly sliced steak in a marinating dish with the plum sauce, oils, salt, and pepper. Marinate for at least 15 minutes, up to 3 hours. Remove steak from marinade, dust with flour, and pat off excess. Grill the steak 2-4 minutes per side for medium-rare or desired doneness (grill longer if you like your meat well done). Let rest 5 minutes before slicing.

Grilled Tuna with Avocado Salsa

Grilling

This recipe can be served as an appetizer or main dish. The tuna has a smoky taste and pairs wonderfully with the refreshing, creamy avocado salsa. This meal would be perfect for those warm evenings when entertaining friends on your patio.

Ingredients:

  • 2 (6 oz.) tuna steaks
  • 2 large tomatoes, deseeded and diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 1 medium onion, finely chopped
  • 3 tbsp. fresh lemon juice (about 1 lemon)
  • 1 Haas Avacado diced
  • salt to taste

Directions:

Heat grill to medium-high heat. Season tuna steaks with salt and pepper. Grill tuna 2-4 minutes per side depending on the thickness of fish, or until it reaches desired doneness. Remove from heat and cover with foil for 10 minutes to help fish retain its heat and let the juices redistribute. In a medium bowl, gently stir together tomatoes, cucumber, avocado, onion, and lemon juice in a medium bowl. Add salt to taste. Place tuna steaks on plates, top with salsa, and serve.

Grilled Lobster Tails

Grilling

This dish is elegant enough for a special occasion but simple enough to make any night of the week. Each lobster tail is topped with a delicious breadcrumb mixture that harmonizes nicely with the fish’s natural sweetness.

Ingredients:

  • Eight oz. lobster tails (pre-cook weight)
  • 1 tbsp onion, finely chopped
  • 1/2 cup breadcrumbs
  • 2 tbsp Parmesan cheese, grated
  • salt and pepper to taste

Directions:

Heat the grill to medium-high heat. In a medium bowl mix together breadcrumbs, onion, cheese, salt, and pepper. Using kitchen shears, cut down the back of the lobster shell lengthwise until the shell opens completely. Remove flesh from the shell. Cut lobster tails into medallions. Coat each medallion with a crumb mixture. Press firmly to help the mixture adhere. Place lobster tails on grill, close lid. Grill for 4-6 minutes per side or until the lobster is pink and cooked through.

Grilled Sea Bass with Gingered Tomato Relish

Grilling

This dish has an Asian flair to it. While many flavors are involved, they all work together beautifully for a wonderful dining experience. The sea bass is grilled and then topped with a refreshing relish that combines tomatoes, ginger, and cilantro. While many flavors are involved, they all work together beautifully for a wonderful dining experience.

Ingredients:

  • 4 (6 oz.) sea bass fillets
  • salt and pepper to taste
  • 1 cup cherry tomatoes, halved (or 1 large tomato)
  • 2 tbsp sweet onion or shallot, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 tbsp cilantro, finely chopped

Directions:

Preheat the grill to medium heat. Season sea bass fillets with salt and pepper. Place in a baking pan or rimmed sheet tray. Place tomatoes in a bowl; add onion, ginger, cilantro, salt, and pepper. Toss to coat. Top each fillet with about 1/4 cup of the relish and place on grill, close lid. Grill for 6-8 minutes per side until cooked through. Then place on a serving platter and serve with remaining relish.

Grilled Lamb Chops with Mint Salsa Verde

Grilling

This is a wonderful summer meal. The mint salsa verde pairs well with the lamb chops, which are grilled to perfection. This dish is sure to impress guests or make for a memorable night when you don’t want to go out.

Ingredients:

  • 8 lamb loin chops, center-cut and 1″ thick
  • 2 tbsp olive oil
  • salt to taste
  • 1/4 cup mint, finely chopped (or 1 tbsp dried)
  • 1/2 cup parsley, finely chopped
  • 1/4 cup shallot or sweet onion, finely chopped
  • 3 large cloves garlic, minced
  • 2 tsp capers (optional)

Directions:

In a medium bowl mix together mint, parsley, shallot, garlic, capers, salt, and olive oil. Brush both sides of lamb chops with mint mixture. Heat grill to medium-high heat. Place chops on the grill. Grill for 6 minutes per side or until desired doneness is reached just make sure the inside of the lamb is cooked through. Remove from grill and let rest for 5 minutes before serving. Top with remaining salsa verde and serve.

Grilled Shrimp Tacos

Grilling

This classic Mexican dish takes on a new twist when it’s grilled instead of deep-fried in tortillas. The shrimp are seasoned with fresh cilantro, lime juice, and jalapeno pepper. They are then stuffed into warm tortillas and topped with a sweet and spicy mango pico de gallo that features the flavors of corn, avocado, fresh serrano or jalapeno pepper, red onion, cilantro leaves, and lime juice.

Ingredients:

  • 1 lb. raw shrimp (peeled and deveined)
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • juice of 2 limes
  • dash salt
  • 1 jalapeno pepper, sliced (optional)
  • 8 corn tortillas

Directions:

In a medium bowl mix together shrimp, cilantro, garlic, salt, pepper, and lime juice until combined. Heat the grill to high heat. Brush grate with oil. Grill shrimp for 2 minutes per side or until pink throughout. Remove from grill and set aside to cool slightly before stuffing into tortillas with mango pico de gallo. Serve warm.

Mango Pico De Gallo

Ingredients:

1 cup mango, diced (about 1/2 a medium size mango)

3 tbsp red onion, diced

1 small jalapeno pepper, seeded and minced (optional)

1 clove garlic, minced

juice of 1 lime

2 tbsp cilantro, chopped

Directions:

In a medium bowl, mix mango, onion, a jalapeno pepper (optional), garlic, lime juice, cilantro until combined. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to combine. Serve cold or room temperature.

Conclusion

Grilling is a great way to get food that has big, bold flavors. These recipes take advantage of the smoky taste that grilling adds to ingredients and stand out among other summer dishes. By combining flavorful spices, herbs, vegetables, and meat, these simple yet tasty dishes are sure to please. With each recipe, you’ll experience an array of textures and flavors with every bite.