Grilled steaks with pico de gallo

Based on 25 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

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

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!