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Grilled Steaks with Marinated Tomatoes

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

Ingredients

  • 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)

Directions

  • 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.
  • 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 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds.
  • Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Nutrition 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.

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