Grilled Steaks with Marinated Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.Anna Davis, Half Way, Missouri Ingredients:
1/4 cup light beer |
3 tablespoons raspberry vinaigrette |
3 tablespoons olive oil |
1 tablespoon torn fresh basil |
1 tablespoon cider vinegar |
2 teaspoons garlic powder |
2 teaspoons coriander seeds, crushed |
1-1/2 teaspoons minced fresh oregano |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 large tomatoes, sliced |
rub: |
2 teaspoons montreal steak seasoning |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon smoked paprika |
1/2 teaspoon pepper |
2 beef top sirloin steaks (1 inch thick and 1 pound each) |
Directions:
1. In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour.
2. Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting each steak into thirds.
3. Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture. Yield: 6 servings.
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