Mojito Strip Steaks with 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.
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)
- 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
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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.
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While steak marinates, prepare Pico de Gallo.
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Prepare grill.
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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
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