Grilled Steak with Tomato Oregano Sauce 💫 This is the perfect summer grilling recipe! The real star of this recipe is the marinade. It’s a quick marinade, and you most likely have all the ingredients on hand—giving incredible flavor to the steak! The tomato herb sauce screams summer, and we highly recommend tossing any leftover “sauce” with some farro or quinoa, adding some salty cheese, and voila—dinner for the next night 💫

Recipe adapted from Anna Pump

Marinade:
1/2 cup canola oil
1/4 cup lime juice
1 Tablespoon lime zest
1/4 cup soy sauce
4 garlic cloves, smashed
2 teaspoons cumin
1/4 cup dried oregano
2 teaspoons salt
1 teaspoon fresh ground black pepper

Tomato Oregano Sauce:
1/2 cup olive oil
1/4 cup red wine vinager
1/2 cup minced red onions
1/4 cup minced chives
1/4 cup minced chili peppers (We love using Fresno chilis but you can sub in 2 Tablespoons jalapeños, seeded and membranes removed, if you can’t find Fresno chilis.)
4 cups cherry tomatoes, halved
1/3 cup fresh oregano, de-stemmed and minced
1 teaspoon salt

3 pound Tri Tip (You can also use flank or skirt steak, cook time will just be less.)

Combine all marinade ingredients in a blender or small food processor and blend until smooth. Generously salt both sides of the steak. Place steak in a shallow baking dish and pour marinade on top, coating both sides. Let hang out at room temperature in the marinade for 30 minutes, or up to one hour.

While the steak marinates, stir all sauce ingredients together and set aside.

Preheat a gas grill to high heat.

Transfer steak from marinade directly to grill. Turn heat down to medium.

Grill steak, turning once, for about 8 minutes for medium rare.

Transfer steak to a cutting board. Let it sit for about five minutes, then cut steak into strips on the diagonal. (Always cut steaks against the grain of the meat to make it more tender.) Arrange slices on a platter and spoon tomato sauce on top. Serve additional sauce in a bowl on the side.