Grilled steaks with pico de gallo
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
baking sheet, oven, large mixing bowl, fine grater, citrus press, cutting board, knife, grill pan, aluminum foil
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Nutrition per serving
Step 1/ 4
- 375 g potatoes
- ½ clove garlic
- 5 g thyme
- ½ tbsp olive oil
- salt
- pepper
- baking sheet
- oven
- large mixing bowl
Preheat oven to 175°C/375°F. Wash, dry, and halve potatoes. Peel and slice garlic. Chop thyme and transfer to a mixing bowl. Add garlic, some olive oil, season with salt and pepper, and stir to combine. Add potatoes to bowl and toss to coat. Transfer to a baking sheet and roast for approx. 20 min., or until potatoes are fork tender.
Step 2/ 4
- 250 g tomatoes
- ½ avocado
- ¼ cucumber
- 1 red onion
- 1 cloves garlic
- ½ chili pepper
- 5 g cilantro
- 1 lemon
- 1½ tbsp olive oil
- sugar
- salt
- pepper
- fine grater
- citrus press
- cutting board
- knife
- large mixing bowl
Quarter, deseed, and finely dice tomatoes. Pit and finely dice avocado. Finely dice cucumber and onion. Finely chop garlic, chili, and cilantro. Transfer everything to a large bowl and add remaining olive oil, lemon zest, and lemon juice. Season with sugar, salt, and pepper to taste.
Step 3/ 4
- 2 beefsteaks
- salt
- vegetable oil for frying
- baking sheet
- oven
- grill pan
Reduce oven temperature to 160°C/325°F. Heat oil in a grill pan set over medium-high heat. Salt steaks and transfer to grill pan. Sear on both sides for approx. 3 – 4 min. When browned, transfer to a baking sheet and bake in the oven for approx. 4 min.
Step 4/ 4
- aluminum foil
Remove steaks from oven, let rest, covered in aluminum foil, for approx. 3 – 5 min., then slice for serving. Serve with roasted potatoes and pico de gallo. Enjoy!
Enjoy your meal!
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