Grilled steaks with pico de gallo

Grilled steaks with pico de gallo

Based on 22 ratings

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

  • oven
  • grill pan
  • fine grater
  • citrus press
  • aluminum foil
  • 2 baking sheets
  • cutting board
  • knife
  • 2 large mixing bowls

Enjoy with

Chia fresca
This refreshing drink adds some sweetness to the dish. It will impress any dinner guest while being super easy to prepare.

Nutrition per serving

Cal
910
Protein
46g
Fat
56g
Carb
53g

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 potatoes
  • 1 clove garlic
  • 10 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 tomatoes
  • 1 avocado
  • ½ cucumber
  • 2 red onion
  • 2 cloves garlic
  • 1 chili pepper
  • 10 cilantro
  • 2 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.
  • 4 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!