Grilled Steak with Cilantro Pesto (w/Spice Rub or Marinade)

prep time:: 15 minutes
total time:: 1 hour

Makes 3 steaks

Heather Clements

spice-rubbed steak with a cold dipping sauce on the side that complements it beautifully -- great for summer

ingredients

SPICE-RUBBED STEAKS:
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1/2 tsp garlic powder
1/2 tsp smoked Spanish paprika
1/2 tsp dried Mexican oregano
1/4 tsp ground black pepper
3 thick sirloin steaks
MARINADE:
3 Tbsp balsamic vinegar
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp dark brown sugar
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp minced rosemary
2 garlic cloves
1/4 tsp ground black pepper
FIRE-ROASTED SALSA:
3 large plum tomatoes
1/2 medium white onion (peeled)
3 large unpeeled garlic cloves
1 seeded, deveined and minced serrano or jalapeno chili pepper
1/2 cup chopped fresh cilantro
1 Tbsp lime juice
1/4 tsp salt
1/8 tsp ground black pepper
CILANTRO PESTO:
3 garlic cloves (peeled)
1/2 cup cilantro
1/2 cup flat leaf parsley
1/4 cup chopped white onion
1 Tbsp white wine vinegar
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp salt
dash ground black pepper
1/4 cup extra virgin olive oil

directions

1
FOR SPICE RUB:
2
Whisk together in a small bowl: 1 tsp salt; 1/2 tsp each ground cumin and coriander seed, garlic powder, smoked Spanish paprika, and dried Mexican oregano, and 1/4 tsp ground black pepper. Rub three thick sirloin steaks with this and let stand at room temp 30 minutes or in fridge overnight to marinate.
3
MARINADE:
4
Shake all ingredients together in cruet and pour over steaks in a resealable bag. Turn to coat and refrigerate 4 hours, turning occasionally.
5
When ready, grill steaks to desired doneness.
6
SALSA:
7
While marinating meat, prepare one or both of the following sauces to serve on the side:
8
Fire-roasted Salsa:
9
Place 3 large plum tomatoes, 1/2 medium white onion (peeled), and 3 large unpeeled garlic cloves in dry cast-iron skillet on med.-high heat, roasting till sides are charred (about 8 minutes), then peel garlic cloves and chop all roasted vegetables roughly, transfer to bowl and add 1 seeded, deveined and minced serrano or jalapeno chili pepper, 1/2 cup chopped fresh cilantro, 1 Tbsp lime juice, 1/4 tsp salt, and 1/8 tsp ground black pepper. Cover and chill before serving with grilled steak. Can be stored up to two weeks.
10
PESTO:
11
In food processor, pulse together till smooth: 3 garlic cloves (peeled); 1/2 cup each cilantro and flat leaf parsley; 1/4 cup chopped white onion; 1 Tbsp white wine vinegar; 1/4 tsp each dried oregano, red pepper flakes, and salt; and a dash of ground black pepper. Gradually add 1/4 cup extra virgin olive oil in a thin stream, processing till smooth. Cover and chill before serving with grilled steak. May be refrigerated up to 1 week.