Are you ready for some delicious grilling recipes? Each recipe incorporates unique rubs or marinades that enhance the meat’s natural flavors without overpowering them. Use these grilled recipes for dinner as a starting point, adjusting the seasonings to their preferences or experimenting with different cuts of meat. Always let the meat rest after grilling to ensure maximum juiciness and flavor.

Delicious Rubs and Marinades

These recipes showcase a variety of flavors and techniques that will impress any Toronto steak enthusiast. The Maple-Whisky Glazed Ribeye offers a sweet and smoky Canadian twist, while the Peppercorn-Crusted Striploin with Blue Cheese Butter provides a bold, pungent flavor profile and are delicious.

For those looking for a more casual option, the Chipotle-Lime Flank Steak Tacos deliver a spicy, zesty punch. Finally, the Herb-Crusted Lamb Chops with Mint Gremolata present a Mediterranean-inspired dish that’s perfect for summer grilling and grilled dinner recipes.

1. Maple-Whisky Glazed Ribeye

Rub:

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Glaze:

• 1/4 cup Canadian maple syrup
• 2 tbsp Canadian whisky
• 1 tbsp Dijon mustard

Pat dry a 1-inch thick ribeye steak and coat it generously with the rub. Let it sit at room temperature for 30 minutes. Preheat your grill to high heat. In a small saucepan, combine the glaze ingredients and simmer until slightly thickened. Grill the steak for 4-5 minutes per side for medium-rare, brushing with the glaze during the last minute of cooking. Let rest for 5 minutes before serving.

2. Peppercorn-Crusted Striploin with Blue Cheese Butter

Rub:

• 2 tbsp cracked black peppercorns
• 1 tbsp cracked green peppercorns
• 1 tbsp cracked pink peppercorns
• 1 tsp kosher salt
• 1 tsp dried thyme

Blue Cheese Butter:

• 1/4 cup softened butter
• 2 oz crumbled Canadian blue cheese
• 1 tbsp chopped fresh chives

Mix the peppercorns, salt, and thyme. Press the mixture firmly onto all sides of a 1.5-inch thick striploin steak. Let it sit at room temperature for 30 minutes. Meanwhile, mix the butter, blue cheese, and chives. Form into a log and refrigerate. Preheat your grill to high heat. Grill the steak for 6-7 minutes per side for medium-rare. Let rest for 5 minutes, then top with a slice of the blue cheese butter.

3. Chipotle-Lime Flank Steak Tacos

Marinade:

• 1/4 cup lime juice
• 2 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt

Combine all marinade ingredients in a zip-top bag. Add a 1.5-pound flank steak and marinate in the refrigerator for 2-4 hours. Remove from the marinade and pat dry. Preheat your grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly against the grain. Serve in warm tortillas with your favorite taco toppings.

4. Herb-Crusted Lamb Chops with Mint Gremolata

Herb Crust:

• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 2 cloves garlic
• Zest of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Mint Gremolata:

• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tbsp olive oil

In a food processor, combine all herb crust ingredients except the oil. Pulse until finely chopped, then slowly add the oil to form a paste. Coat 8 lamb rib chops with the herb mixture and let sit at room temperature for 30 minutes. 

Preheat your grill to medium-high heat. Meanwhile, mix all gremolata ingredients in a small bowl. Grill the lamb chops for 3-4 minutes per side for medium-rare. Let rest for 3 minutes, then serve topped with the mint gremolata.