Recipe courtesy of Bruce Aidells
Gordon's Grilled Strip Steak with Chili-Tomato Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 665
- Total Fat
- 47
- Saturated Fat
- 16
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 167
- Sodium
- 768
Ingredients
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
CHILI-TOMATO VINAIGRETTE
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)
Directions
- 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.