Grilled steaks with pico de gallo

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!