Mojito Strip Steaks with Pico de Gallo

Mojito Strip Steaks with Pico de Gallo Recipe
Oxmoor House
Strip steaks are tender and full of flavor, so they're a great choice for broiling or grilling. One steak will generally weigh about 8 ounces when purchased raw because it's a long, thick cut of meat. For portion control, we've called for 2 (8-ounce) steaks cut in half. Serve with grilled corn on the cob.

Yield:

4 servings (serving size: 3 ounces steak and 1/2 cup pico de gallo)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 4 Minutes
Other: 33 Minutes

Nutritional Information

Calories 217
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 2.8 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 22.4 g
Carbohydrate 7.2 g
Fiber 1.7 g
Cholesterol 76 mg
Iron 2.4 mg
Sodium 506 mg
Calcium 24 mg

Ingredients

1 lime
1/4 cup chopped fresh mint
2 tablespoons light rum
2 (1/2-inch-thick) beef strip steaks, trimmed and cut in half crosswise (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Preparation

1. Grate rind and squeeze juice from lime to measure 1 teaspoon and 1 tablespoon, respectively. Combine rind, juice, mint, and rum in a large zip-top plastic bag. Add steak to bag, and seal bag. Marinate in refrigerator 30 minutes, turning occasionally.

2. While steak marinates, prepare Pico de Gallo.

3. Prepare grill.

4. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Place steaks on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak into slices. Serve with Pico de Gallo.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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