|750 g||new potatoes|
|3 cloves||garlic (divided)|
|4 tbsp||olive oil (divided)|
|2||lemons (zest and juice)|
|vegetable oil for frying|
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.
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.
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.
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!