Cumin Salt Rubbed Steak
with Cilantro Chimichurri
This screams summer! Nothing like a juicy grilled steak with bright green fresh cilantro sauce drizzled on top – plus pine nuts. Love how tomatoes grill up nicely and green bell peppers are always nice with a salted steak.
The sauce comes together quickly in a blender – The lemon zest and apple cider vinegar add a bite and really turns up the flavors of all the ingredients. It’s just so fresh and GREEN!
Don’t forget to serve any extra sauce at the table. This recipe for Cumin Salt Rubbed Steak with Cilantro Chimichurri can be served with tortillas, roasted vegetables or with a salad. All so good.
Make the Chimichurri your own.
Similar to pesto but without the nuts and with a little bit of a bite from the vinegar and lemon zest – and maybe some red pepper flakes.
Try it with parsley, scallions, or oregano. Make a seasonal fresh one with dill and chives.
Heck, add some fresh mint and orange zest for an unexpected flavor.
More recipes like this one.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Cumin Salt Rubbed Steak with Cilantro Chimichurri
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 2 hanger steaks (flat iron or sirloin steaks work too), room temperature
- 1 teaspoon sea salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 green bell peppers, cut in half
- 2 heirloom tomatoes, sliced in half
- 1–2 tablespoons olive oil
- 2 tablespoons pine nuts (optional)
- Tortillas or naan bread, for serving (optional)
Cilantro Chimichurri
- 1/4 cup and 2 tablespoons good quality olive oil
- 1 large handful fresh cilantro – leave about 2–3 steams out to add at the end
- 1 small shallot
- 1 garlic clove
- 1 tablespoon + 1 teaspoon apple cider vinegar
- zest from 1/2 lemon
Instructions
- To make the Chimichurri – combine all the ingredients in a blender or food processor bowl. Process until smooth – about 3-4 pulses. Pour into a small bowl and set aside.
- Heat your grill or grill pan to high heat.
- Combine the sea salt, pepper, cumin and garlic powder in a small bowl. Sprinkle the mixture all over the steaks – on both sides. Let sit until the grill is hot.
- Arrange the bell peppers and tomatoes on a plate. Drizzle with olive oil.
- When the grill is hot, add the steak. Cook for 4 minutes without flipping. Add the peppers and tomatoes to the grill. Flip the steaks after 4-6 minutes of cooking time. Be sure to watch the peppers and tomatoes – you want nice grill marks on them but not to completely char them. Flip them over after a few minutes.
- Grill the steaks on the other side for another 4-6 minutes or until they are cooked to your likely. Remove the steaks and vegetables to a cutting board to rest. Allow the steak to rest for at least 5 minutes or 10, if you can wait.
- Slice into serving portions or drizzle the cilantro chimichurri over the steaks. Garnish with pine nuts and more cilantro (if desired) and then slice into. Serve each plate with more chimichurri on top and the grilled vegetables.
Great with charred tortillas or naan bread.
- Prep Time: 5
- Cook Time: 25
- Category: beef
- Method: grill
- Cuisine: steak
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Cumin + Salt Rubbed Steak with Cilantro Chimichurri + Grilled Vegetables
2 hanger steaks (flat iron or sirloin steaks work too), room temperature
1 teaspoon sea salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 green bell peppers, cut in half
2 heirloom tomatoes, sliced in half
1-2 tablespoons olive oil
2 tablespoons pine nuts (optional)
Tortillas or naan bread, for serving (optional)
Heat your grill or grill pan to high heat.
Combine the sea salt, pepper, cumin + garlic powder in a small bowl. Sprinkle the mixture all over the steaks – on both sides. Let sit until the grill is hot.
Arrange the bell peppers + tomatoes on a plate. Drizzle with olive oil.
When the grill is hot, add the steak. Cook for 4 minutes without flipping. Add the peppers + tomatoes to the grill. Flip the steaks after 4-6 minutes of cooking time.
Be sure to watch the peppers + tomatoes – you want nice grill marks on them but not to completely char them. Flip them over after a few minutes.
Grill the steaks on the other side for another 4-6 minutes or until they are cooked to your likely. Remove the steaks + vegetables to a cutting board to rest. Allow the steak to rest for at least 5 minutes or 10, if you can wait.
Slice into serving portions or drizzle the cilantro chimichurri over the steaks. Garnish with pine nuts + more cilantro (if desired) + then slice into. Serve each plate with more chimichurri on top + the grilled vegetables.
Great with charred tortillas or naan bread.
Enjoy!
Cilantro Chimichurri
1/4 cup + 2 tablespoons good quality olive oil
1 large handful fresh cilantro – leave about 2-3 steams out to add at the end
1 small shallot
1 garlic clove
1 tablespoon + 1 teaspoon apple cider vinegar
zest from 1/2 lemon
Combine all the ingredients in a blender or food processor bowl. Process until smooth – about 3-4 pulses. Pour into a small bowl. Add in the leaves off the steams you left out at the beginning.
This recipe was made #glutenfree , #dairyfree + #paleofriendly
