Painted Desert Tomato Cilantro Steak
Transform your dinner table with the vibrant flavors of Painted Desert Tomato Cilantro Steak! This recipe features juicy, perfectly seared beef steaks—ribeye, sirloin, or NY strip—marinated in a zesty blend of fresh cilantro, lime juice, smoked paprika, and garlic. Topped with a sautéed medley of cherry tomatoes, jalapeño, and warm spices, this dish delivers a bold Southwestern-inspired flair. The quick marinade infuses every bite with tangy, smoky depth, while the finishing garnish of scallions adds a fresh, crisp touch. Ready in just 35 minutes, this steak pairs beautifully with roasted veggies or a side of rice, making it the ultimate savory showstopper for your next dinner gathering. Perfect for steak lovers looking to explore vibrant, flavor-packed recipes!
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Recipe Information
Ingredients
- 4 pieces beef steak (ribeye, sirloin, or NY strip)
- 1.5 cups cherry tomatoes, halved
- 0.5 cup fresh cilantro, finely chopped
- 0.25 cup extra-virgin olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 piece jalapeño, seeded and finely diced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter, unsalted
- 2 pieces scallions, thinly sliced (optional garnish)
Instructions
In a medium bowl, combine the halved cherry tomatoes, chopped cilantro, olive oil, lime juice, smoked paprika, ground cumin, minced garlic, diced jalapeño, 1 teaspoon of salt, and ½ teaspoon black pepper. Stir well to create the marinade.
Place the steaks in a shallow dish or a large resealable plastic bag. Pour the marinade over the steaks, ensuring they are evenly coated. Cover or seal and refrigerate for at least 1 hour, or up to 4 hours for a stronger flavor.
Remove the steaks from the refrigerator 20 minutes before cooking to allow them to come to room temperature. Pat them dry with a paper towel, reserving the marinade and tomato mixture.
Heat a large cast-iron skillet or grill pan over medium-high heat. Add the butter and let it melt, swirling to coat the pan.
Season the steaks with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper on both sides. Place the steaks in the pan and cook for 3-4 minutes per side for medium-rare (or adjust cooking time to your preferred doneness). Use tongs to sear the edges for about 30 seconds each.
Remove the steaks from the skillet and transfer them to a plate. Loosely cover with aluminum foil and let rest for 5 minutes to retain the juices.
While the steaks are resting, pour the reserved marinade and tomato mixture into the skillet. Cook over medium heat for 2-3 minutes, stirring occasionally, until the tomatoes soften and the mixture reduces slightly.
To serve, spoon the warm tomato-cilantro mixture over each steak. Garnish with sliced scallions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
