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
- Preparation Time: 3 Minutes
- Cooking Time: 4 Minutes
- 1 lime
- ¼ cup chopped fresh mint
- 2 tablespoons light rum
- 2 (½-inch-thick) beef strip steaks, trimmed and cut in half crosswise (about 1 pound)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Cooking spray
- 2 cups chopped seeded tomato (2 medium)
- 1⁄3 cup chopped red onion
- 1⁄3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (2 limes)
- 1½ tablespoons chopped seeded jalapeño (about 1)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 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.
- While steak marinates, prepare Pico de Gallo.
- Prepare grill.
- 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. Pico de Gallo
- Combine all ingredients in a medium bowl; toss well.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.