1. Combine salt, pepper, cumin, chili powder, coriander and garlic powder in a small bowl. Transfer 1 tsp (5 mL) to another small bowl for the Tahini Sauce. Pat steaks dry with paper towel; rub steaks all over with remaining spice mixture. 2. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Grill tomatoes during the last 3 to 5 minutes of steak grilling time, until softened and lightly charred. 3. Transfer steaks to cutting board and let rest for 5 minutes. Transfer tomatoes to a warmed serving platter. 4. Meanwhile, add tahini paste, lemon juice, olive oil, honey, garlic and 3 tbsp (45 mL) water to reserved spice mixture; whisk until smooth and blended. 5. Slice steaks across the grain. Arrange steak on serving platter with charred tomatoes; sprinkle beef with parsley and sesame seeds. Serve with Tahini Sauce and lemon wedges.

Grilled Steak with Tahini Sauce and Charred Tomatoes

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Grilling Steak