Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival.

When it comes to grilling steak, there are plenty of choices to suit tastes and budgets.

Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey brethren, but deliver big on beef flavor. The swankier cuts, including filet, T-bone, porterhouse and ribeye require less chew, but sport a milder flavor. I like to walk the line and serve boneless strip steak--most guests enjoy its flavor and pleasingly toothsome texture.

I often opt to purchase grass-fed or grass-finished beef rather than conventional corn-fed beef. It costs a little more, but in general, it’s a healthier option for me, the animal and the planet.

Steak welcomes the flavor of hardwood charcoal and high heat. I prefer natural charcoal so the meat doesn’t taste like chemicals. When using the gas grill, a packet of soaked wood chips adds a touch of smoke flavor to the meat.

A slightly spicy gochujang and soy sauce marinade complements the flavor of the beef. The sweetness in the Korean red chile paste helps the exterior of the steak develop a great char. Soy sauce adds rich umami notes without overpowering the flavor of the meat.

I like to serve the steaks with a pile of golden mushrooms and seared shishito peppers sprinkled with cilantro. Make the mixture in advance so you can fully concentrate on grilling the steaks.

Red Chile Grilled steak with mushrooms and shishito peppers

Makes 4 to 6 servings

TIP: Look for gochujang red pepper paste in Asian markets or online. Red chile hot sauce, such as sriracha, can be substituted. If shishito peppers are not available, substitute 1/2-inch-wide slices of poblano chile, Anaheim peppers, red or green bell pepper.

...continued