Grilled Steaks with Marinated Tomatoes Recipe
Grilled Steaks with Marinated Tomatoes Recipe photo by Taste of Home
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Grilled Steaks with Marinated Tomatoes Recipe

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The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 20 min.
MAKES: 6 servings


  • 1/4 cup light beer
  • 3 tablespoons raspberry vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon torn fresh basil
  • 1 tablespoon cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons coriander seeds, crushed
  • 1-1/2 teaspoons minced fresh oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 large tomatoes, sliced
  • RUB:
  • 2 teaspoons Montreal steak seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 beef top sirloin steaks (1 inch thick and 1 pound each)

Nutritional Facts

4 ounces cooked beef with 3 tomato slices: 321 calories, 17g fat (4g saturated fat), 61mg cholesterol, 962mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 34g protein.


  1. In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour.
  2. Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting each steak into thirds.
  3. Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture. Yield: 6 servings.
Originally published as Grilled Steaks with Marinated Tomatoes in Country Woman June/July 2013, p31

Full-Bodied Red Wine

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

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