Steak and Grilled Pico de Gallo

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • For Salsa:

  • Olive oil

  • 1

    poblano pepper

  • 1

    red bell pepper

  • 2

    jalapeño or serrano peppers

  • 1

    small sweet onion, sliced into thick rings

  • 3

    Roma tomatoes, deseeded

  • Handful of chopped cilantro

  • Juice of 1 lime

  • Salt and pepper to taste

  • For Steak:

  • 1

    pound strip steak or cut of your choice

  • 1

    tablespoon steak seasoning, your favorite (look for the ones with a low salt content)

  • Salt to taste

  • 1

    tablespoon red wine vinegar

  • Olive oil

  • You will also need:

  • 8

    warm tortillas, corn or flour

  • 1

    avocado, sliced

  • 1 1/2

    cups refried beans

  • lime wedges

Directions

1. Roughly chop ingredients for salsa, removing stems and seeds from large peppers. You don't want them too small since you will be grilling them. Drizzle with olive oil and set aside. Preheat stove-top grill pan to medium heat for 3 to 5 minutes. 2. While the pan is heating, season the steak with salt, steak seasoning and red wine vinegar on both sides, cover loosely and set aside. 3. Grill the vegetables until you get some light charring and onions caramelize slightly. Remove from heat onto plate and let cool before chopping. Dice all of the ingredients for salsa, add cilantro, lime juice, salt and pepper. 4. Wipe down the grill pan you used for the salsa and preheat to heat just above medium for 5 minutes. Drizzle with a little oil. When nice and hot, cook steak for 3 to 5 minutes per side, depending on thickness of steak. The steak I used on this day was just about 3/4 of an inch thick. The middle was more medium rare and the ends were medium. Remove from heat, cover loosely with foil and let rest for 5 minutes. Slice thin against the grain, serve with warm tortillas, avocado slices, refried beans, lime wedges and grilled pico de gallo. Tips: When fresh lemon or limes are not available, I like to use a variety of vinegar's from my pantry. I always have red wine vinegar, balsamic, apple cider and white distilled. They are great for preparing marinades, dressings and for adding that note of acidity that we love in savory foods.

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