In addition to teaching you a new grilling technique, we'll also tell you what to grill for best results.

By Grace Elkus
Updated May 23, 2018
Cooking food on grill at barbecue
Credit: Strauss/Curtis/Getty Images

Grilling on a weeknight? Yes, it’s possible. Say hello to the “reverse marinade,” in which you grill your protein first, then pour on a bright, herb-packed vinaigrette. The technique works particularly well with steak, which soaks up the marinade as it rests, adding moisture and bold flavor to the meat.

Basic Formula

For every 2 pounds of protein, combine cup olive oil, the zest and juice of 2 lemons, a handful of fresh chopped herbs, and 4 smashed garlic cloves. Season to taste with salt and pepper. Pour over grilled protein (such as flank or skirt steak, pork tenderloin, chicken breasts, shrimp, or tofu). Let protein sit for 10 minutes before slicing or serving.

Vary It

Try tossing grilled veggies in your favorite pesto or chimichurri.