The heat is on! Fire up the grill because we’ve got some scrumptious ways to satisfy your meat tooth.

Beef shish kabobs with peanut sauce.
Photo: Bite Me More

1. Grilled Beef Satays with Peanut Sauce

Whether you’re eating yakitori in Japan, shish kebab in Turkey or chuanr in China, there is a universal caveman-thrill from eating meat off a stick. Looking for inspiration we bypassed the North American corn dog and traveled East – aromatic lemongrass and smooth peanut sauce lend our easy beef satay full-bodied flavor.

Ingredients

Beef Satay

1¼ lbs beef tenderloin, cut into 2-inch strips
¼ cup soy sauce
2 tbsp packed brown sugar
1 tbsp fresh lime juice
1 small garlic clove, minced
1 (1-inch) piece of lemongrass, finely minced
1 tsp ground cumin
¼ tsp ground ginger
1/2 tsp kosher salt
¼ tsp freshly ground black pepper

Peanut Dipping Sauce

1¼ cups chicken broth
1 cup smooth peanut butter
2 tbsp packed brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
1/2 tsp grated fresh ginger

Wooden skewers, soaked in warm water for 20-30 minutes before threading on the meat

Directions

1) Place beef strips in a large resealable bag. In a small bowl, stir together soy sauce, brown sugar, lime juice, garlic, lemon- grass, cumin, ginger, salt and pepper. Pour marinade over beef and toss to coat. Refrigerate 1-2 hours.

2) Preheat barbeque to medium-high.

3) Remove meat from refrigerator. Thread meat on to prepared skewers and discard marinade.

4) Grill over medium-high heat, 2-3 minutes per side or until browned and cooked to desired doneness.

5) For the peanut sauce, in a medium saucepan, whisk chicken broth, peanut butter, brown sugar, lime juice, soy sauce and ginger over medium-high heat. Whisk until smooth and thickened, about 6 minutes. Serve with cooked beef skewers. This sauce yields 2 cups and leftovers can be stored in the refrigerator for up to 1 week.

Serves 8-10

Beef, Mushroom and pepper shish kebab.
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2. Beef, Mushroom, and Pepper Shish Kebab

Fire up the grill and grab the skewers because this Beef, Pepper and Mushroom Shish Kebab is going to become the best to hit your BBQ. Tender chunks of beef, juicy peppers and meaty mushrooms are marinated in a sweet wine sauce and grilled to crisp-crusted, tender perfection.

Ingredients

Sweet Marinade

1½ cups ketchup
3/4 cup Manischewitz wine (sweet kosher wine)
6 tbsp packed brown sugar
1 tsp freshly ground black pepper
4 garlic cloves, peeled and cut in half

1½ lbs sirloin steak, cut into 1½-inch cubes
1 red bell pepper, seeded and cut into 1½-inch pieces
1 yellow pepper, seeded and cut into 1½-inch pieces
1 green pepper, seeded and cut into 1½-inch pieces
½ lb button mushrooms, left whole, stems trimmed

Directions

1) In a medium bowl, whisk ketchup, wine, brown sugar and pepper. Pour 11/4 cups marinade into a large resealable plastic bag and add garlic halves, beef cubes, red peppers, yellow peppers, green peppers and mushrooms to marinade. Seal bag, turn to coat and refrigerate at least 2 hours, up to 24 hours. Refrigerate remaining marinade to use for basting at the end of cooking.

2) Preheat barbeque to medium-high heat.

3) Remove meat and vegetables from plastic bag and discard marinade. Thread beef onto reusable metal skewers. Thread peppers and mushrooms on separate skewers from the beef to ensure even cooking.

4) Grill kebabs for 8-10 minutes, turning one-quarter rotation every 2-3 minutes or until the meat is cooked through and vegetables are tender-crisp. In the final 2 minutes of cooking time, baste all sides of beef and vegetable kebabs with reserved marinade.

5) Remove beef and vegetables from skewers and toss with extra marinade.

Serves 6

Beef tenderloin served on a white plate.
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3. Grilled Beef Tenderloin Steaks with Asian Glaze

Ok, so while we aren’t fancy around here (Lisa has mastered going to the grocery store in her “daytime” pyjamas), we’re suckers for a prime cut of meat. Enter the beef tenderloin, also know by its’ super intimidating names ‘filet mignon’ and ‘chateaubriand,’ a cut so tender and delicious, it’s buttery. Sliced into steaks, the tenderloins are seasoned simply with salt and pepper, basted with a savory ginger hoisin glaze and grilled to juicy perfection. The result is a scrumptious meat feast ready in less than 15 minutes.

Ingredients

Ginger Hoisin Glaze

3 tbsp hoisin sauce
1 tbsp dry sherry wine
1 tsp honey
1 tsp grated fresh ginger
1/4 tsp Sriracha sauce

4 (6oz) beef tenderloin steaks
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Green onions, chopped for garnish
Sesame seeds, for garnish

Directions

1) In a small bowl, whisk hoisin sauce, honey, ginger and Sriracha sauce. Set aside.

2) Preheat grill to medium-high heat, making sure to remove steaks from refrigerator 30 minutes before grilling. Season both sides of the steak with salt and pepper. Place on grill, cooking 4-5 minutes per side for medium to medium rare. In the last minute of cooking, brush each steak generously with ginger hoisin glaze. Remove from grill and rest 5 minutes before serving. Serve with additional glaze and garnish with chopped green onions and sesame seeds.

Serves 4

A chipotle burger with coleslaw, tomato and avocado.
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4. Chipotle Burger with Creamy Coleslaw

If you can stand the heat and want to get out of the kitchen, it’s time to go outside and get grilling these fiery fantastic Chipotle Burgers. Infused with smoky chipotle peppers, adobo sauce and cumin, these tasty beef burgers are topped with a kickin’ creamy coleslaw and a spicy special sauce. Yes Siree, spice up your life and bring on the heat with these easy and delicious Southwestern-style burgers!

Ingredients

Chipotle Burger

1½lbs ground beef
1 canned chipotle pepper in adobo sauce, chopped
2 tsp adobo sauce
1 tsp kosher salt
½ tsp ground cumin
¼ tsp freshly ground black pepper

Creamy Coleslaw

4 cups shredded coleslaw mix
½ cup mayonnaise
2 tbsp chopped fresh Italian flat leaf parsley
2 tsp fresh lime juice
½ tsp adobo sauce
½ tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Spicy Special Sauce

¼ cup sour cream
¼ cup salsa
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp sugar
¼ tsp ground cumin
¼ tsp chili powder

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced

Directions

1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4

Grilled flank steak on a fajita with red and yellow peppers and avocado.
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5. Grilled Flank Steak Fajitas

Marinated until tender and grilled until juicy, these easy and delicious Flank Steak Fajitas will make any meal a fiesta!

Ingredients

2 lb flank steak

Marinade

¼ cup olive oil
¼ cup soy sauce
¼ cup fresh lime juice
2 tbsp brown sugar
1 tsp ground cumin
1 tsp chili powder
½ tsp kosher salt
½ tsp freshly ground black pepper

1 red bell pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 medium yellow onion, halved and sliced

12-14 (6-inch) flour or corn tortillas, warmed
1 ripe avocado, sliced, for garnish
Salsa, for garnish
Fresh flat-leaf parsley, chopped, for garnish

Directions

1) Place the flank steak in a large resealable plastic bag. For the marinade, in a small bowl whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve ¼ cup marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight. While the flank steak marinates, combine sliced peppers and onions with remaining ¼ cup marinade. Refrigerate until ready to cook.

2) Allow flank steak come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates.
Remove meat from marinade and place on grill. Grill 6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.

3) Heat a large skillet over high heat and add pepper and onion mixture.
Cook 5 minutes, until peppers and onions are slightly charred. Remove from skillet and set aside.

4) When ready to assemble, thinly slice flank steak against the grain. Place steak down the center of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa and parsley. Roll tortilla and serve immediately.

Serves 6

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.