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Also known as the bottom sirloin or triangle steak. Beefy enough to stand up to a bold spice rub, this cut is legendary in California, where the oak-grilled steak is served with salsa and beans.

This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and evenly, so there's not a lot of time spent poking and prodding and stressing about whether they're done.

A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Our favorite Bloody Mary fixings make a juicy accompaniment for grilled flank steak. The salad tastes better if prepared a few hours ahead.

Cherry tomatoes—grilled on the vine and drizzled with fragrant basil-mint oil—burst with flavor alongside salty grilled Halloumi cheese and crisp, cool watermelon.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.) These steps can be applied to most cuts; you'll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you've mastered grilling.

This colorful sauce doubles as a marinade and as an accompaniment to all cuts of beef, including Skirt Steak with Chimichurri Sauce.

Ladolemono, with its one-to-one acid-to-oil ratio (as opposed to the usual one-to-three), is a classic Greek vinaigrette that gives a flash of brightness to grilled octopus, shrimp, squid, or the smoky, crispy skin of a whole branzino

A generous sprinkling of gray sea salt provides a genuine crust. Slicing the meat against the grain keeps it juicy.

We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.

This Tunisian mixture elevates everything from flatbreads to <epi:recipelink id="365691">grilled lambepi:recipelink. Make extra so you'll have some on hand all summer long.</epi:recipelink></epi:recipelink>

Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.

"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

"Add a little Parmesan to peppers and they go so quickly you can't keep them on the table." —Richard Andres, Tantré Farms, Chelsea, MI

Most folks overcook grilled chicken breast, but it's not really their fault. The cut is too lean to stand up to lengthy cooking and too thick to cook through quickly—paillard to the rescue. A paillard (which means "ribald" or "bawdy" in French) is a boneless slice of meat pounded thin enough and wide enough to practically cover the surface of a large dinner plate. Because they are so thin, paillards grill through in seconds, so they are one of the quickest grilled meals one can imagine. They also look striking, flopping across a plate like an edible doily. In this recipe the lightness of the paillards is reinforced by a spare seaweed and cucumber salad with a Japanese-style vinaigrette.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.