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Mojito Strip Steaks with Pico de Gallo

Oxmoor House
Prep time 3 mins
Cook time 4 mins
Other time 33 mins
Yield 4 servings (serving size: 3 ounces steak and 1/2 cup pico de gallo)
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.


  • 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)
  • Pico de Gallo
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition 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

How to Make It

  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.

Cooking Light Fresh Food Fast Weeknight Meals