Heirloom Tomato Chimichurri
with Grilled Steaks
This sauce is so simple – full of fresh flavors and you won’t stop dipping into it!
The combination of lemon, red wine vinegar, cilantro and fresh tomatoes is so GOOD. Perfect on top of a charred chili rubbed steak. The hints of black pepper, chili and red pepper flakes come through at the perfect times without any heat or spice that over powers it all.
Grill the steak indoors on your cast iron or heavy duty grill pan or fire up your outdoor grill – they ALL work great.
This recipe for Heirloom Tomato Chimichurri with Grilled Steaks is one that keeps the Summer flavors going into the Fall…let’s just extend the season, shall we?!?!
Hanger Steaks are my current favorite.
Hanger steak is my favorite these days – so tender, moist and cooks up so quickly. Check out these recipes for more recipes with Hanger Steaks.
Salted Hanger Steaks with Red Chimichurri
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!
Heirloom Tomato and Cilantro Chimichurri Grilled Chili Rubbed Steak
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2–3 hanger steaks (sirloin or flat iron work great too), room temperature
- 1 tablespoon and 1 teaspoon chili powder
- 1/2 teaspoon salt, plus more
- 1/2 teaspoon black pepper, plus more
- 1/2 cup olive oil and 2 tablespoons
- 2–3 medium sized heirloom tomatoes (1 used 2 green and 1 red tomato)
- juice from 1/2 fresh lemon
- 1 tablespoon red wine vinegar
- 1 small bunch fresh cilantro
- 1 pinch red pepper flakes
Instructions
- Place the steaks in a sheet pan or plate. Rub the steaks with 1 tablespoon chili powder, salt and black pepper – rub on all the sides of the steak. Drizzle with 2 tablespoons olive oil and let sit at room temperature for at least 1 hour.
- Meanwhile, make the chimichurri. Using a blender or food processor – combine 1 teaspoon chili powder, a pinch of each salt and pepper, 1/2 cup olive oil, tomatoes, lemon juice, red wine vinegar, cilantro and red pepper flakes. Process until smooth and everything is combine. Let sit out until ready to serve.
- Heat your grill or grill pan over high heat. When it’s very hot, place the steaks down and let cook for 4-6 minutes on the first side. You really want it to char up and brown nicely. Flip over and cook for another 4-6 minutes. Grilling time varies since your steak wellness differs. We like ours medium to medium rare so I cook it 4 minutes on the final side.
- Remove from the grill to a cutting board and let rest for at least 5 minutes. Drizzle some of the chimichurri over the steaks and slice thinly.
- Prep Time: 5
- Cook Time: 25
- Category: beef
- Method: grill
- Cuisine: steak
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