Gordon's Grilled Strip Steak With Chili-Tomato Vinaigrette
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt2 tbsp
Brown Sugar2 tbsps
Garlic Powder2 tbsps
Chili Powder1 tbsp
Cumin2 tbsps
Cayenne Pepper11 tbsps
Shallot (minced)1 tbsp
Balsamic Vinegar3 tbsps
Olive Oil1 cup
Cherry Tomatoes (halved)Directions:
1
Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside
2
To make the chili-tomato vinaigrette: Combine the chile, shallots or scallions, oregano and vinegar in a small bowl
3
Gradually whisk in the olive oil
4
Right before serving, stir in the tomatoes and season with salt and pepper to taste
5
Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium
6
Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each
7
Garnish with oregano sprigs
8
Serve with fried eggs