Perfect meal. Quick and easy, and right amount of lime, not to over-powering.
Mojito Strip Steaks with Pico de Gallo
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
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Recipe Time
Cook Time:
Prep Time:
Other:
33 Minutes
Nutritional Information
Amount per serving
- Calories: 217
- Calories from fat: 0.0%
- Fat: 7.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.4g
- Protein: 22.4g
- Carbohydrate: 7.2g
- Fiber: 1.7g
- Cholesterol: 76mg
- Iron: 2.4mg
- Sodium: 506mg
- Calcium: 24mg
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
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.
Mojito Strip Steaks with Pico de Gallo Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Beef
- PUBLICATION: Oxmoor House
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