Grilled Coriander Steak with Salsa Verde

This post may contain Affiliate Links. Please see my Disclaimer for more details.

My Grilled Coriander Steak with salsa verde rice has a nice crust, a mindblowing meaty flavor, and a refreshing kiss from the salsa verde sauce.

Sides to serve with this finger-licking steak: Mexican Elotes, Buttered Mash Sweet Potatoes, Fried Onion Rings, Blueberry Margaritas, and Blackberry Mint Sangria.

Latest Recipe Video:

I’m classically trained and have worked in country clubs and was always taught a steak only needs salt and pepper, nothing else! You want to taste and appreciate the beef. Great advice but the second I seasoned a piece of filet mignon with creole spices and herbs, the chef had a change of heart, and steak sales increased. So much for only salt and pepper.

I wanted to play with some Caribbean and Latin flavors to season this steak. Coriander (the seeds from cilantro) smells like lemon and taste like oranges when toasted. How could you lose? I also added salt, pepper, and cumin. The cumin gives a layer of smokiness. How to make the perfect steak is a legend for novice cooks to world-class chefs.

Allow me to throw in my advice. Seared and finished in a hot oven is the best way period. Sure, you can reverse the process by baking the steak and then searing it but by the time that steak is done your whole family could be having dessert. Searing it gives the steak a beautiful brown which will taste amazing and finishing it in the oven allows the steak to cook evenly and perfectly.

Key Ingredients

To make grilled coriander steaks, you will need the following key ingredients: 

Steaks

I chose to go with a New York Strip for this recipe because of its meat-to-fat ratio. This recipe works with flank steak, rib-eye, sirloin, skirt steak, filet, and wagyu.

Ground Coriander

Ground coriander is made from the seeds of cilantro. It provides a bright lemony flavor to the salsa verde.

Cumin

Cumin’s musky, smoky flavor pairs well with steaks. Cumin is the seed of a plant in the parsley family.

Serrano

Serranos provide an excellent spicy flavor and are an excellent addition to salsa verde. If it’s too spicy for you, use a jalapeno.

White Vinegar

White vinegar will provide the acidic note that balances the flavors of the salsa verde.

Cilantro

Cilantro provides a refreshing lemony bright flavor that complements the ground coriander on the steaks.

Italian Parsley

Italian parsley provides a refreshing herb to the salsa verde. It’s important that you only use Italian parsley when cooking. Curly parsley has no flavor and is really best for presentation.

How to Make Grilled Coriander Steak

This is an effortless and flavorful way to make grilled steaks. Here’s how you make it.

Preheat the oven to 400°F. In a small bowl, combine salt, pepper, cumin, and coriander. Season the steaks evenly on both sides and let them sit out on a plate at room temperature for 10-60 minutes.

Heat oil and butter in a heavy-bottomed skillet or grill pan over high heat, and cook steaks for 3 minutes on each side. Bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well) take out of the oven, and let rest for 5 minutes before eating.

How to Make Salsa Verde

This is an easy sauce that’s perfect for any grilled proteins and vegetables. Here’s what you need to make this amazing sauce.

Salsa Verde

In a blender, combine vinegar, jalapenos, garlic, bay leaves, oregano, zest, and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in the oil. Pour in a bowl and stir in the cilantro, parsley, salt, and pepper.

Storing Leftovers

You can season the steaks with the seasoning blend 24 hours in advance, but you have to place them on a rack so any excess moisture can drip off. You can cook the steaks one day in advance. After the steak cools, place it in an airtight container in the fridge for up to 7 days.

Salsa verde sauce can be made a day or two in advance. After the sauce cools off, place it in an airtight container in the fridge for 14 days.

The rice can be made a day or two in advance. After rice cools off, place it in an airtight container in the fridge for 7 days.

Reheating steaks in a 350°F oven for 10 minutes.

Bring a small amount of stock or water to a boil, then stir in rice and cook until hot. *A ¼ cup of liquid will be enough for 1 cup.

Pro Recipe Tips & Tricks

Here are some of my top tips and tricks to help you make the perfect steaks and rice: 

• You can skip the marinating time if you’re short on time. That said, letting the steak sit for 10–60 minutes allows the flavors to penetrate more deeply—but either way, you’ll still end up with a great meal.
• The key to a great pilaf is proper liquid ratios, lightly toasting the rice, and letting it cook undisturbed. Mixing chicken stock with salsa verde not only gives the rice a beautiful green hue, but also adds a bright, tangy note from the vinegar.
• I prefer New York strip steaks because they offer the best balance of tenderness and marbling without excess fat. Cut from the short loin, they’re meaty, flavorful, and more practical than ribeye—while filet mignon is more about status than flavor.
• Salsa verde is a classic Mexican sauce that’s bright and refreshing, with just enough heat from serranos or jalapeños balanced by fresh herbs like parsley and cilantro.
• To reduce heat in your peppers, remove the white pith and seeds from serranos or jalapeños before blending.
• Don’t have New York strips? Use any steak you love, sirloin or ribeye, both work well.
• Serrano peppers can be swapped with jalapeños, habaneros, or Scotch bonnets, depending on your heat tolerance.
• For cooking oil, avocado oil, olive oil, or extra-virgin olive oil all work well. If needed, canola oil is a solid neutral alternative.

Steak Doneness Temperature

Knowing when your steaks are cooked to the right internal temperature takes time by touch, but with an instant-read thermometer, you can easily tell when they’re perfect. Leave the thermometer inserted in the thickest part for 15 seconds for an accurate read.

• Bleu Rare: 115°F(46°C)
• Rare: 125°F(52°C)
• Medium Rare: 135°F(57°C)
• Medium: 145°F(63°C)
• Medium-Well:150°F(66°C)
• Well-Done:160°F(71°C)

Frequently Asked Questions

Here are the answers to some of the most frequently asked questions about grilled coriander steaks:

How do I season steaks?

There are only two spices you need to season steaks, but you can make a thousand variations of a spice mix to season your steaks. The easiest way is to season-high above steaks and from left to right, then right to left. This will give you an even distribution of seasonings.

Why is your steak tough?

Your steaks are tough because they didn’t have enough marbling. Marbling is the streaks of white fat running through your steak. Buying your steak with the right amount of marbling is 98% effective against having tough steaks.

How long should you grill your steaks?

The amount of time you grill your steaks depends on the way you eat your steaks. The degrees of doneness (temperature) range from rare, medium-rare, medium, medium-well, well-done.

You can use a grill pan over high heat to cook the steaks for 3 minutes on each side. Then finish bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well), take out of the oven, and rest for 5 minutes before eating.

If you’re going to grill on the grill, I recommend using the indirect cooking method at 400°F. Sear your steaks for 3 minutes on each side, then move to the cool side, cover and cook according to the time above.

More Beef Recipes

If you love red meat here are some recipes for you to try!

So, go ahead and fire up your grill! The recipe is below. And when you make it, be sure to come back and leave me a rating and review. I can’t wait to hear what you think of this Grilled Coriander Steak with Salsa Verde Rice dish!

Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox! 

To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below. 

📖 Recipe

Grilled Coriander New York Steak with Salsa Verde Rice

Kenneth Temple

Grilled Coriander Steak with Salsa Verde Rice- This dish brings the warm and bright flavors of Latin America and the Caribbean on one plate with one bite.

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 4 persons

Calories 1647 kcal

Ingredients  

1x2x3x

Steaks:

• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 4 teaspoons cumin
• 4 teaspoons coriander
• 3 tablespoons of canola oil
• 2 tablespoon unsalted butter
• 4 New York Strips ¼-½ inch cut

Salsa Verde:

• ¼ cup white vinegar
• 1 serrano stem removed
• 6 cloves garlic charred
• 4 dried bay leaves crumbled
• 1 tablespoon dry oregano
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup oil
• ½ cup chopped parsley
• ½ cup chopped cilantro
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Salsa Verde Rice:

• 3 ½ cups unsalted chicken stock
• ½ cup salsa verde sauce
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 2 cups long grain rice
• 1 medium onion chopped
• 1 jalapeno stem removed and chopped
• 2 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• ½ teaspoon coriander
• 1 dried bay leaf

Instructions 

Steak:

• Preheat the oven to 400°F. In a small bowl, combine salt, pepper, cumin, and coriander. Season steaks on both sides evenly and sit out on a plate at room temperature for 10-60 minutes.

• Heat oil and butter in a heavy bottom skillet or grill pan over high heat, cook steaks for 3 minutes on each side. Bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well), take out of the oven and let rest for 5 minutes before eating.

Salsa Verde:

• In a blender, combine vinegar, jalapenos, garlic, bay leaves, oregano, zest, and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in the oil. Pour in a bowl and stir in the cilantro, parsley, salt, and pepper. Set aside.

Salsa Verde Rice:

• In a saucepot, heat oil and butter over medium heat. Stir in rice and cook for 1-2 minutes, then add onions, jalapeno, garlic, salt, pepper, cumin, coriander, and bay leaf cook for 2 minutes. In a container, mix chicken stock and salsa verde and pour in the rice pot. Bring to a boil, reduce fire to low, and simmer, covered for 15 minutes. Remove from heat and let sit for another 10 minutes.

Notes

Make Ahead & Storage
You can season the steaks with the seasoning blend 24 hours in advance, but you have to place them on a rack so any excess moisture can drip off. You can cook the steaks one day in advance. After the steak cools, place it in an airtight container in the fridge for up to 7 days.
Salsa verde sauce can be made a day or two in advance. After the sauce cools off, place it in an airtight container in the fridge for 14 days.
The rice can be made a day or two in advance. After rice cools off, place it in an airtight container in the fridge for 7 days.
Reheating steaks in a 350°F oven for 10 minutes.
Bring a small amount of stock or water to a boil, then stir in rice and cook until hot. *A ¼ cup of liquid will be enough for 1 cup.
Pro Recipe Tips & Tricks
Here are some of my top tips and tricks to help you make the perfect steaks and rice: 
* You can skip the marinating time if you’re short on time. That said, letting the steak sit for 10–60 minutes allows the flavors to penetrate more deeply—but either way, you’ll still end up with a great meal.
* The key to a great pilaf is proper liquid ratios, lightly toasting the rice, and letting it cook undisturbed. Mixing chicken stock with salsa verde not only gives the rice a beautiful green hue, but also adds a bright, tangy note from the vinegar.
* I prefer New York strip steaks because they offer the best balance of tenderness and marbling without excess fat. Cut from the short loin, they’re meaty, flavorful, and more practical than ribeye—while filet mignon is more about status than flavor.
* Salsa verde is a classic Mexican sauce that’s bright and refreshing, with just enough heat from serranos or jalapeños balanced by fresh herbs like parsley and cilantro.
* To reduce heat in your peppers, remove the white pith and seeds from serranos or jalapeños before blending.
* Don’t have New York strips? Use any steak you love, sirloin or ribeye, both work well.
* Serrano peppers can be swapped with jalapeños, habaneros, or Scotch bonnets, depending on your heat tolerance.
* For cooking oil, avocado oil, olive oil, or extra-virgin olive oil all work well. If needed, canola oil is a solid neutral alternative.

Nutrition

Serving: 0gCalories: 1647kcalCarbohydrates: 85gProtein: 59gFat: 119gSaturated Fat: 25gPolyunsaturated Fat: 23gMonounsaturated Fat: 64gTrans Fat: 1gCholesterol: 203mgSodium: 2523mgPotassium: 1208mgFiber: 4gSugar: 2gVitamin A: 1158IUVitamin C: 20mgCalcium: 171mgIron: 7mg

Keyword salsa verde, salsa verde rice, steak