Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche | Busch's

Ingredients

• 1 pint cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1/3 cup thinly sliced Hatch chiles
• 2 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1-1/2 teaspoons kosher salt
• 4 boneless top sirloin steaks (about 6 ounces each)
• 2 teaspoons salt free garlic and herb seasoning
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro for garnish
• 1 teaspoon fresh ground black pepper