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Here are some of our favorite grilled beef recipes. These may inspire you to experiment a little and come up with your own creations!

PERFECT GRILLED STEAKS
When it comes to grilling steak like a pro, there are only a few things you really need to keep in mind: start with thick steaks, salt them at least 40 minutes before cooking, reverse sear them over a two-zone fire, and check the temperature with an instant-read thermometer. Follow those steps and you'll end up with perfectly cooked meat every time.

BARBECUE SMOKED BEEF CHUCK
Barbecuing beef chuck isn't as simple as sticking it in the smoker and letting it do its thing—the exterior of the meat dries out and becomes tough as nails. The solution is to wrap the chuck in a double layer of heavy-duty aluminum foil partway through the cooking process, which traps in moisture and keeps the beef tender from edge to edge.

SOUS VIDE SMOKED BRISKET
Barbecue purists might want to move to the next recipe, because here we're making smoked brisket sous-vide style. We start by cooking the beef in a water bath for at least 24 hours (depending on the temperature), then we finish it on the smoker for a couple hours to give it a smoky bark.

SLOW-SMOKED PORTERHOUSE STEAKS
Fast-cooking cuts like steaks aren't generally good candidates for smoking, but with the right technique it's possible to cook a porterhouse in a way that it ends up both smoky and medium-rare. To do it take thick steaks, set them on their sides and smoke them over a very low fire for a few hours. Once they just about hit about 115°F, take them on and finish them over a roaring flame.

GRILLED MOJO-MARINATED SKIRT STEAK
Skirt steak is one of our favorite choices for grilling because it's relatively inexpensive and comes out rich and tender when cooked over a hot fire. The meat has a loose structure that's perfect for soaking up marinades, which in this recipe means a citrusy, mojo-style mixture of lime juice, orange juice, olive oil, garlic, cumin, salt, and pepper.

GRILLED SKIRT STEAK FAJITAS
For our version of classic Tex-Mex fajitas, we marinate skirt steak with lime juice, brown sugar, and chili powder. We also add one less traditional ingredient—soy sauce—to add extra savoriness. You can't have fajitas without sizzled peppers and onions, which we cook in a cast iron skillet placed right on the grill.

THE BEST CARNE ASADA
You have a lot of options when it comes to making carne asada, but it should always be buttery and moist and have a great crust. Our recipe is flavored with a marinade of citrus juices, soy sauce, dried chilies, and chipotles in adobo. We soak the meat in the marinade for several hours before cooking it on a super hot grill.

SEEKH KEBABS (PAKISTANI SPICY GRILLED GROUND MEAT SKEWERS)
While I usually prefer to make Pakistani seekh kebabs with lamb, beef works too if you prefer something a little less gamy. We flavor the kebabs with a long list of spices and aromatics. Most of them are easy to find, but sour amchur powder might be tricky—citric acid powder, tamarind paste, or lime juice are the best replacements.

What do you think of these recipes? What are some of your favorite grilled beef recipes to make? Share your thoughts in the comment section below!

Article Source: Serious Eats