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20-Minute Cilantro-Broiled Steaks with Jalapeño Salsa

Marcela Valladolid's recipe for 20-minute Cilantro-Broiled Steaks with Jalape?o Salsa
TODAY Show: Marcela Valladolid cooks up Cilantro-Broiled Steaks with Jalape?o Salsa in under 20 minutes. -- April 19, 2016Samantha Okazaki / TODAY


  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced green onion tips
  • 1 large clove garlic
  • 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
  • 1/2 white onion, very thinly sliced
  • 1 jalapeño, stemmed, seeded, very thinly sliced
  • 5 ounces cherry tomatoes, halved and juicy centers squeezed out
  • 1/2 teaspoon crumbled fresh oregano
  • Warm tortillas, chopped avocados and lime wedges, for serving
  • Chef notes

    TV host Marcela Valladolid's fast one-pan dish is great for two and easily doubles for a family of four.



    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.


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


    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.


    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.


    Serve the steaks in slices with the broiled green onions, tossed salsa ingredients, warm tortillas, avocados and lime wedges (and a good French wine!)