Grilled steaks with pico de gallo

Based on 28 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
beefsteaks
500 g tomatoes
750 g new potatoes
3 cloves garlic (divided)
10 g thyme
4 tbsp olive oil (divided)
avocado
½ cucumber
red onions
chili pepper
10 g cilantro
lemons (zest and juice)
vegetable oil for frying
sugar
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • large mixing bowl
  • fine grater
  • citrus press
  • cutting board
  • knife
  • grill pan
  • aluminum foil

Nutrition per serving

Cal
910
Protein
46 g
Fat
56 g
Carb
53 g
  • Step 1/4

    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.
    • 750 g potatoes
    • 1 clove garlic
    • 10 g thyme
    • 1 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

    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.
    • 500 g tomatoes
    • avocado
    • ½ cucumber
    • red onion
    • 2 cloves garlic
    • chili pepper
    • 10 g cilantro
    • lemon
    • 3 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

    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.
    • 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

    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!
    • 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!