The tomatoes in this dish get even more flavorful after marinating overnight. I could eat them all by themselves! Our family likes these steaks served with cheesy potatoes or glazed green beans.
—ANNA DAVIS SPRINGFIELD, MO
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)
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.