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Grilled Steaks with Cilantro Sauce Recipe
Grilled Steaks with Cilantro Sauce Recipe photo by Taste of Home

Grilled Steaks with Cilantro Sauce Recipe

Publisher Photo
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. — Lynne Keast, Monte Sereno, California
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 8 servings

Ingredients

  • 2 cups fresh parsley leaves
  • 2 cups fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 8 garlic cloves, chopped
  • 1-3/4 teaspoons kosher salt, divided
  • 1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
  • 2 cups olive oil
  • 2/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)

Nutritional Facts

6 ounces beef with 1/3 cup sauce equals 901 calories, 78 g fat (17 g saturated fat), 146 mg cholesterol, 567 mg sodium, 5 g carbohydrate, 2 g fiber, 45 g protein.

Directions

  1. Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
  2. Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut steaks into 1/4-in. slices; serve with sauce. Yield: 8 servings (3 cups sauce).
Originally published as Grilled Steaks with Cilantro Sauce in Taste of Home April/May 2013

Nutritional Facts

6 ounces beef with 1/3 cup sauce equals 901 calories, 78 g fat (17 g saturated fat), 146 mg cholesterol, 567 mg sodium, 5 g carbohydrate, 2 g fiber, 45 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Grilled Steaks with Cilantro Sauce

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 9, 2014

I did not like this, and I'm usually a fan of cilantro. To me, the cilantro and the red wine vinegar overtook all the other ingredients and it was just overpowering. Also, I really didn't like the texture - it seemed too grainy for me, no matter how much I blended it. I'm glad this was a sauce to pour over steaks after they are already cooked - if it had been a marinade it would have ruined our beautiful t-bone steaks! Definitely will not be doing this again.

MY REVIEW
Reviewed Jun. 3, 2014

Will be making again. The sauce made it Yummy!

MY REVIEW
Reviewed Jan. 6, 2014

Personally...I will give it 5 stars...but I didn't make it EXACTLY like the recipe because I didn't have everything. I left out the mint...only because I'm not a huge fan of it...but kept everything else the same...maybe a tad less oil. Put it in the fridge for a few hours too...because that always makes it better! The steaks were backstraps from deer. The sauce was so good...we used it over our salad too! Seriously...my daughter dipped her carrot in it as well. She then asked for chips to dip into the sauce! It's THAT good. BUT...you have to have a liking for garlic and cilantro...it's strong. Luckily...we LOVE those ingredients!!!

MY REVIEW
Reviewed Jul. 17, 2013

Cilantro is one of my favorite herbs. It is great in this recipe combined with parsley and mint. The lemon juice adds just the right amount of tartness. You can kick this up by blending in jalapeno peppers instead of the red chili flake. This is like a Southwest pesto. YUM!

MY REVIEW
Reviewed Mar. 22, 2013

Fresh punch of flavor

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