Recipe courtesy of Bruce Aidells

Gordon's Grilled Strip Steak with Chili-Tomato Vinaigrette

  • Level: Easy
  • Yield: 4 servings
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4 (8-ounce) strip steaks

Spice Rub:

1 cup salt

1 tablespoon freshly ground black pepper

2 tablespoon brown sugar

2 tablespoons garlic powder

2 tablespoons chili powder

1 tablespoon cumin

1 to 2 tablespoons cayenne pepper


1 fire-roasted Anaheim or other mild green chili chopped or 1/4 cup canned diced mild green chiles

11/2 tablespoons minced shallots or scallions

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1 cup halved cherry tomatoes

Salt and freshly ground black pepper

Oregano sprigs for garnish (optional)


  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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