Grilled steaks with pico de gallo

Grilled steaks with pico de gallo

Based on 35 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

30 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
2
beefsteaks
250 g
tomatoes
375 g
new potatoes
cloves
garlic (divided)
5 g
thyme
2 tbsp
olive oil (divided)
½
avocado
¼
cucumber
1
red onions
½
chili pepper
5 g
cilantro
1
lemons (zest and juice)
vegetable oil for frying
sugar
salt
pepper
MetricImperial

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

Cal910
Fat56 g
Protein46 g
Carb53 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.
    • 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

    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.
    • 250 g tomatoes
    • ½ avocado
    • ¼ cucumber
    • 1 red onion
    • 1 cloves garlic
    • ½ chili pepper
    • 5 g cilantro
    • 1 lemon
    • 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.
    • 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

    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!

  • Enjoy your meal!

    Grilled steaks with pico de gallo

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