This grilled steak with spicy marinated tomatoes is a light, fresh summer meal that won’t heat up your kitchen. It’s simple, flavorful, and finished with a bright herby chimichurri. Serve with grilled corn, toasted sourdough, or a crisp green salad.
Dinner tonight will be easy and delicious.
This dish comes together quickly. A juicy steak is grilled to your preferred doneness, then topped with spicy marinated cherry tomatoes and drizzled with a vibrant chimichurri. The combination is bright, satisfying, and perfect for warm evenings when you want something fresh but substantial.
In the warmer months we love pairing grilled meats with fresh, herb-forward sauces. Chimichurri is one of our favorites — loaded with cilantro, parsley, garlic and red wine vinegar — and it makes an excellent companion to marinated tomatoes. You can make the chimichurri a little ahead of time, which is great for easy entertaining.
These elements also work beautifully with other proteins. Try the same approach with grilled chicken or salmon and top with a simple salsa or pico de gallo for a lighter option. Leftovers are excellent cold or reheated—the flavors often deepen after resting in the fridge.
This is how I make it
Start with the marinated tomatoes: whisk together red wine vinegar, olive oil, lots of minced garlic, and crushed red pepper flakes. Toss halved cherry tomatoes in the mixture and let them sit for about 15 minutes, tossing occasionally. The tomatoes release their juices and become lightly pickled and spicy—delicious on their own.
For the chimichurri, combine chopped cilantro, parsley, oregano, minced garlic, red wine vinegar, olive oil, salt, pepper, and a touch of crushed red pepper. Stir well and let the flavors meld. This herb sauce is bright, tangy, and makes the steak sing.
We grill a variety of steaks at home—strip, filet, and ribeye—depending on what’s on hand. A filet is my favorite for tenderness, but any good cut works. If you prefer, swap in chicken breasts or thighs.
The beauty of this meal is its simplicity. It can stand alone as a complete dinner, or you can add a simple side like toasted sourdough, garlic bread, or corn on the cob—nothing that requires turning your oven on and heating up the house.
This recipe is flexible: grill the steak to your liking, make the tomatoes as spicy as you prefer, and follow the chimichurri proportions to get that fresh herb flavor every time. It’s an easy, crowd-pleasing summer main.
Pure perfection.
Grilled Steak with Spicy Marinated Tomatoes
Yield: 4
Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins
Ingredients
Chimichurri
- 1 cup fresh cilantro, chopped
- 2/3 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- Kosher salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Spicy marinated tomatoes
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cups cherry tomatoes, halved
Steak
- 4 strip steaks or filets (or your preferred cut)
- Kosher salt and black pepper
Instructions
Make the chimichurri
- Combine the chopped cilantro, parsley and oregano in a bowl. Add the minced garlic, red wine vinegar, olive oil, salt, pepper and crushed red pepper. Stir until combined and set aside to let the flavors meld. You can refrigerate it in a covered container if making ahead.
Marinate the tomatoes
- Whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley and crushed red pepper flakes. Season with a pinch of salt and pepper.
- Add the halved cherry tomatoes and toss to coat. Let sit for about 15 minutes, tossing occasionally so the tomatoes marinate evenly.
Grill the steak
- Heat your grill to high and allow it to preheat for 10–15 minutes.
- Season the steaks generously with kosher salt and pepper. Place directly on the grill and cook about 3–5 minutes per side, depending on thickness and desired doneness.
- Remove the steaks and let rest for 10 minutes before slicing.
- Slice the steak, top with the marinated tomatoes, and drizzle with chimichurri. Serve immediately.
Serve with grilled corn, crusty bread or a simple salad for a complete summer meal. Leftovers store well and can be enjoyed cold or reheated.
Such a beauty.