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
More 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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