Grilled Steaks with Cumin Cherry Tomatoes
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The flavor of cumin could be described as the “definitive” spice of foods we typically associate with the Southwest US and Mexico. Of course, it is also a signature flavor of many dishes from the Middle East, Northern Africa, Northern India, Nepal, and many other places around the world. It is among the most widely used spices in the world, and in our kitchen as well. This simple recipe uses cumin with a host of other popular spices to take care of nearly an entire meal (just add another vegetable or a salad). And even if you don’t like raw tomatoes (like me), you might be surprised how good this chutney is.
- 3 grass fed rib eye or sirloin steaks, about 12 oz each
- 1/4 red onion, chopped fine
- 2 cups cherry or grape tomatoes, quartered
- 5 tsp olive oil, divided
- 5 tsp balsamic vinegar
- 3/4 tsp ground mustard
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 tbsp cilantro, chopped fine (not shown)
Start out by combining the mustard, cumin, oregano, sea salt, garlic, and cayenne pepper in a small prep bowl. Mix well, then reserve 2 tsp of the spice mixture and set it aside. Combine the remaining mixture with 1 tbsp olive oil and stir. Brush over both sides of the steaks, then set in the refrigerator for about 15 minutes while you continue with the next step.
Place the quartered tomatoes, chopped red onion and cilantro in a medium bowl. Add the balsamic vinegar, remaining olive oil, and reserved spice mixture. Turn to coat everything well. Cover and put in the refrigerator until it is time to serve.
Warm up the grill to medium-high (about 400). Pull the steaks out of the fridge while the grill is warming so that they come a little closer to room temperature. Grill them as you normally would for doneness – medium-rare takes about 8 minutes per side on my pellet grill due to the indirect heat. When done, remove from the grill and let “rest” for a few minutes so the juices settle.
To serve, trim the steak away from the bones (if you had bones to start with). Slice across into half-inch thick strips and arrange on the plate. Place several spoonfuls of the tomato chutney along side, and round it out with a salad or other veggie (herb roasted summer squash would go well). And don’t forget to save any leftovers – the tomatoes are great the next day (of course, the steak is too)!