Mojito Strip Steaks with Pico de Gallo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Limes, 1 fruit (2" dia) (remove)*Fresh mint, chopped, 0.25 cup (remove)*Bacardi Rum, .32 oz (remove)*Beef Loin Boneless New York Strip Steak (1 serving = 4 oz = 1/4 lbs), 16 oz (remove)Salt, .5 tsp (remove)Pepper, black, .5 tsp (remove)Red Ripe Tomatoes, 2 cup, chopped or sliced (remove)Onions, raw, .33 cup, chopped (remove)*Cilantro, fresh, .33 cup (remove)*Lime Juice, juice of 1 lime, 2 tbsp (remove)Jalapeno Peppers, 1.5 pepper (remove)Salt, .25 tsp (remove)Pepper, black, .25 tsp (remove)
Grate rind and squeeae juice from lime to measure 1 t. and 1 T. respectively. Combine rind, juice, mint and rum in large zip top bag. Add steak to bag and seal bag. Marinate in refrigerator 30 minutes, turning occasionally. While steak marinates make Pico de Gallo: Combine tomatoes, red onion, cilantro lime juice , jalapeno pepper salt and pepper in medium bowl; toss well. Serving size 1/2 cup.
Serving Size: 3 oz steak and 1/2 cup Pico De Gallo
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Serving Size: 3 oz steak and 1/2 cup Pico De Gallo
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 12.3 g
- Cholesterol: 59.4 mg
- Sodium: 748.8 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.9 g
- Protein: 22.0 g
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