• Katherine Arthurs

Heirloom Tomato + Cilantro Chimichurri Grilled Chili Rubbed Steak

This sauce is so simple - full of fresh flavors + you won't stop dipping into it! PROMISE. The combination of lemon, red wine vinegar, cilantro + fresh tomatoes is so GOOD. Perfect on top of a charred chili rubbed steak. The hints of black pepper, chili + 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.


Hanger steak is my favorite these days - so tender, moist + cooks up so quickly. Here is a recipe that I used Hanger Steak in + another fabulous Chimichurri sauce - Salted Hanger Steak with Red Chimichurri + Grilled Flatbread with Hummus



Heirloom Tomato + Cilantro Chimichurri Grilled Chili Rubbed Steak


2-3 hanger steaks (sirloin or flat iron work great too), room temperature

1 tablespoon + 1 teaspoon chili powder

1/2 teaspoon salt, plus more

1/2 teaspoon black pepper, plus more

1/2 cup olive oil + 2 tablespoons

2-3 medium sized heirloom tomatoes (1 used 2 green + 1 red tomato)

juice from 1/2 fresh lemon

1 tablespoon red wine vinegar

1 small bunch fresh cilantro

1 pinch red pepper flakes


Place the steaks in a sheet pan or plate. Rub the steaks with 1 tablespoon chili powder, salt + black pepper - rub on all the sides of the steak. Drizzle with 2 tablespoons olive oil + 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 + pepper, 1/2 cup olive oil, tomatoes, lemon juice, red wine vinegar, cilantro + red pepper flakes. Process until smooth + 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 + let cook for 4-6 minutes on the first side. You really want it to char up + brown nicely. Flip over + 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 + let rest for at least 5 minutes. Drizzle some of the chimichurri over the steaks + slice thinly.


Serve with more chimichurri at the table - because it's that good.


Enjoy!


This recipe was made #glutenfree, #dairyfree + #paleofriendly