Grilled Steaks with Marinated Tomatoes
Need a dairy free main course? Grilled Steaks with Marinated Tomatoes could be a great recipe to try. This recipe serves 6. One portion of this dish contains approximately 25g of protein, 24g of fat, and a total of 356 calories. 1 person found this recipe to be delicious and satisfying. A mixture of paprika, chili powder, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. Grilled Marinated Ham Steaks, Grilled Marinated Sirloin Flap Steaks, and Marinated Grilled New York Strip Steaks are very similar to this recipe.
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 145°; medium, 160°; well-done, 170°).
Let stand 5 minutes before cutting each steak into thirds.
Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon
Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Baron Philippe de Rothschild Escudo Rojo Pinot Noir ReservaPale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.