- 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.
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