Grilled steaks with pico de gallo

Name: Grilled steaks with pico de gallo
Prep time: 1800 s
Cook time: 1500 s
Total time: 3300 s
Yield: 4 Servings
Cuisine: latin american
Ingredients: 4 beefsteaks; 500 g tomatoes; 750 g new potatoes; 3 cloves garlic (divided); 10 g thyme; 4 tbsp olive oil (divided); 1 avocado; 0.5 cucumber; 2 red onions; 1 chili pepper; 10 g cilantro; 2 lemons (zest and juice); vegetable oil for frying; sugar; salt; pepper

Based on 18 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

beefsteaks

500 g

tomatoes

750 g

new potatoes

3 cloves

garlic (divided)

10 g

thyme

4 tbsp

olive oil (divided)

avocado

cucumber

red onions

chili pepper

10 g

cilantro

lemons (zest and juice)

vegetable oil for frying

sugar

salt

pepper

Metric

Imperial

4 beefsteaks
500 g tomatoes
750 g new potatoes
3 cloves garlic (divided)
10 g thyme
4 tbsp olive oil (divided)
1 avocado
½ cucumber
2 red onions
1 chili pepper
10 g cilantro
2 lemons (zest and juice)
vegetable oil for frying
sugar
salt
pepper

How-To Videos

Utensils

oven
grill pan
fine grater
citrus press
aluminum foil
2 baking sheets
cutting board
knife
2 large mixing bowls

Enjoy with

Chia fresca
This refreshing drink adds some sweetness to the dish. It will impress any dinner guest while being super easy to prepare.

Nutrition per serving

Cal
910

Protein
46g

Fat
56g

Carb
53g

Step 1/4

Preheat oven to 175°C/375°F. Wash, dry, and halve potatoes. Peel and slice garlic. Chop thyme and transfer to a mixing bowl. Add garlic, some olive oil, season with salt and pepper, and stir to combine. Add potatoes to bowl and toss to coat. Transfer to a baking sheet and roast for approx. 20 min., or until potatoes are fork tender.

750 g potatoes
1 clove garlic
10 g thyme
1 tbsp olive oil
salt
pepper

baking sheet
oven
large mixing bowl

Preheat oven to 175°C/375°F. Wash, dry, and halve potatoes. Peel and slice garlic. Chop thyme and transfer to a mixing bowl. Add garlic, some olive oil, season with salt and pepper, and stir to combine. Add potatoes to bowl and toss to coat. Transfer to a baking sheet and roast for approx. 20 min., or until potatoes are fork tender.

Step 2/4

Quarter, deseed, and finely dice tomatoes. Pit and finely dice avocado. Finely dice cucumber and onion. Finely chop garlic, chili, and cilantro. Transfer everything to a large bowl and add remaining olive oil, lemon zest, and lemon juice. Season with sugar, salt, and pepper to taste.

500 g tomatoes
1 avocado
½ cucumber
2 red onion
2 cloves garlic
1 chili pepper
10 g cilantro
2 lemon
3 tbsp olive oil
sugar
salt
pepper

fine grater
citrus press
cutting board
knife
large mixing bowl

Quarter, deseed, and finely dice tomatoes. Pit and finely dice avocado. Finely dice cucumber and onion. Finely chop garlic, chili, and cilantro. Transfer everything to a large bowl and add remaining olive oil, lemon zest, and lemon juice. Season with sugar, salt, and pepper to taste.

Step 3/4

Reduce oven temperature to 160°C/325°F. Heat oil in a grill pan set over medium-high heat. Salt steaks and transfer to grill pan. Sear on both sides for approx. 3 – 4 min. When browned, transfer to a baking sheet and bake in the oven for approx. 4 min.

4 beefsteaks
salt
vegetable oil for frying

baking sheet
oven
grill pan

Reduce oven temperature to 160°C/325°F. Heat oil in a grill pan set over medium-high heat. Salt steaks and transfer to grill pan. Sear on both sides for approx. 3 – 4 min. When browned, transfer to a baking sheet and bake in the oven for approx. 4 min.

Step 4/4

Remove steaks from oven, let rest, covered in aluminum foil, for approx. 3 – 5 min., then slice for serving. Serve with roasted potatoes and pico de gallo. Enjoy!

aluminum foil

Remove steaks from oven, let rest, covered in aluminum foil, for approx. 3 – 5 min., then slice for serving. Serve with roasted potatoes and pico de gallo. Enjoy!