• Katherine Arthurs

Cumin + Salt Rubbed Steak with Cilantro Chimichurri + Grilled Vegetables

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 + green bell peppers are always nice with a salted steak.

The sauce comes together quickly in a blender - love how the lemon zest + apple cider vinegar add a bite + really turns up the flavors of all the ingredients. It's just so fresh + GREEN!

Don't forget to serve any extra sauce at the table.

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.


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