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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

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


  • 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


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.

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

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Mojito Strip Steaks with Pico de Gallo recipe