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Heirloom Tomato + Cilantro Chimichurri Grilled Chili Rubbed Steak in a grill pan

Heirloom Tomato and Cilantro Chimichurri Grilled Chili Rubbed Steak


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  • Author: White Sparrow
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 23 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
  • 23 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Serve with more chimichurri at the table – because it’s that good.
  • Prep Time: 5
  • Cook Time: 25
  • Category: beef
  • Method: grill
  • Cuisine: steak