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Rosemary Pepper Cheese Blog

Cilantro-Broiled Steaks with Jalapeño Salsa

Last week I was watching the Today show and this recipe was featured on the 20 minute recipe segment. Now - while it was far from a 20 minute recipe with prep work - I love all these ingredients so I wanted to give it a try! What I learned was that the vegetables were delicious - I will make notes beside each as I had thoughts on how to improve next time! Also I didn't read all the way through (oops) and piled all my everything on the pan in the beginning and you are supposed to cook the meat for a bit first. Mine was fine despite the "error". The best thing about this is definitely the one pan aspect - and not having to fire up the grill and yet still having that "fajita" cravings satisfied!


3 tablespoons minced fresh cilantro

3 tablespoons minced fresh basil

3 tablespoons minced green onion tips

1 large clove garlic minced

1/4 cup olive oil, plus more for drizzling

Salt and freshly ground black pepper

2 1-inch thick sirloin steaks, patted dry, rested in fridge uncovered overnight if possible

2 bunches green onions, white and pale green parts only *JK note below

1/2 white onion, very thinly sliced **JK note

1 jalapeño, stemmed, seeded, very thinly sliced ***JK note

5 ounces cherry tomatoes, halved and juicy centers squeezed out ****JK note

1/2 teaspoon crumbled fresh oregano

Warm tortillas, chopped avocados and lime wedges, for serving


1. In a small bowl, combine the cilantro, basil, green onion tops, garlic and olive oil. Season with salt and pepper. Using all but one tablespoon of the mixture, coat both sides of steaks.

2. In a another small bowl, toss the remaining one tablespoon of the mixture with the green onions.

3. On a large baking sheet or cast iron rectangular griddle, place the green onions on the edge, the two steaks in the center and then the onion, jalapeño and tomatoes at the other edge. Season the white onion, jalapeño and tomato with a drizzle of olive oil and the oregano, salt and pepper.

4. Broil the steaks until they are browned on top, about 5 to 10 minutes depending on your oven. Remove the pan from the oven and place the green onions and salsa ingredients (jalapeno, white onion and tomatoes) on the platter. Flip steaks and broil to desired doneness.

5. Serve the steaks in slices with the broiled green onions, tossed salsa ingredients, warm tortillas, avocados and lime wedges


*The green onions are nearly impossible to "bite" when on fajitas so I would recommend slicing these prior to cooking.

**White onion needs plenty of space to spread out to cook. Mine needed additional cooking time to finish.

*** One jalapeno isn't nearly enough personally if your like heat,

also consider adding some sliced bell pepper to the mix, my family was asking for it.

**** The tomatoes were AMAZING - I wanted MORE! I would double these next time for left overs.

Recipe by Marcela Valladolid as featured on Today Show Food

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