Mojito Strip Steaks With Pico De Gallo
- 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)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 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.
lime, fresh mint, light rum, salt, freshly ground black pepper, cooking spray
Taken from www.myrecipes.com/recipe/mojito-strip-steaks (may not work)