Recipe courtesy of Bruce Aidells

Gordon's Grilled Strip Steak with Chili-Tomato Vinaigrette

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Spice Rub:

CHILI-TOMATO VINAIGRETTE

Directions

  1. Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside. To make the chili-tomato vinaigrette: Combine the chile, shallots or scallions, oregano and vinegar in a small bowl. Gradually whisk in the olive oil. Right before serving, stir in the tomatoes and season with salt and pepper to taste. Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium. Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each. Garnish with oregano sprigs. Serve with fried eggs.

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