I love me a good grilled ham steak, so one day I decided to create my own with ingredients that I had on hand. The grilled crispiness on the outside combined with a tangy orange marinade make it perfect for any meal. —Cyndy Gerken, Naples, Florida

Skirt steak is an underrated cut of meat with a ton of potential. This skirt steak recipe uses a Sriracha-flavored marinade and a searing-hot grill to transform the tough cut into a tender, juicy steak.

When we grill, we often like to fix the entire meal outdoors. We have several grills, but prefer to grill with charcoal. That's what I used for this recipe. Feel free to substitute other fruits in this cobbler. You need about six to seven cups of fresh or frozen fruit. —Donna Gribbins, Shelbyville, Kentucky

I've made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina

This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts

Fire up your grill (or turn on the broiler) to prepare super juicy Vietnamese pork chops. This recipe combines all the goodness of sweet and smoky flavors in each bite.

My daughter-in-law loves Buffalo chicken, so I came up with this easy-to-make crunch wrap using all the same flavors and grilled it in a panini press. In less than 30 minutes, you'll have a hot, crunchy pocket of spicy, cheesy chicken ready for a quick weeknight dinner or weekend lunch. The wraps are fantastic served with extra blue cheese dressing or sour cream for dipping. We also enjoy them served with fresh veggies, like shredded lettuce or sliced cucumbers. —Theresa Ravencraft, Marysville, Ohio

It's hard to believe it takes so little effort to prepare such a showy company entree.

Summer was made for pasta salad, and this creamy, colorful dish is my go-to. My mom whipped it up in the '90s when every pasta salad was smothered with Italian dressing. That version wasn’t my mom’s speed, so she took a risk and switched it up with mayo. She nervously brought it to a pool party, and to her surprise, it was an instant hit. Soon, it became a highly requested dish. Now my own kids ask for it too. —Elise Jesse, Cincinnati, Ohio