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Grilled Steaks with Marinated Tomatoes

Total Time

Prep: 25 min. + marinating Grill: 20 min.


6 servings

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
Grilled Steaks with Marinated Tomatoes Recipe photo by Taste of Home


  • 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 135°; medium, 140°; medium-well, 145°). 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.

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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