Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche - Recipe from Price Chopper
Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche
Juicy, perfectly grilled sirloin steaks get a vibrant upgrade with a tangy, zesty escabeche made from cherry tomatoes, red onion, and Hatch chiles. Marinated in lime juice and red wine vinegar, the topping adds a fresh, peppery bite to every slice. Finished with a sprinkle of cilantro, this dish is bold, balanced, and made for summer grilling.
Juicy, perfectly grilled sirloin steaks get a vibrant upgrade with a tangy, zesty escabeche made from cherry tomatoes, red onion, and Hatch chiles. Marinated in lime juice and red wine vinegar, the topping adds a fresh, peppery bite to every slice. Finished with a sprinkle of cilantro, this dish is bold, balanced, and made for summer grilling.
- In medium bowl, toss tomatoes, onion, chile peppers, lime juice, vinegar, sugar, and 1/2 teaspoon each salt and black pepper; let stand at room temperature 30 minutes.
- Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle steaks with remaining 1 teaspoon salt; let stand at room temperature 20 minutes. Pat steaks dry with paper towel; rub with garlic and herb seasoning, cumin and remaining 1/2 teaspoon pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
- Slice steaks against the grain; serve topped with escabeche and cilantro.
