Recipe Details

Southwestern Strip Steaks with Avocado Pico de Gallo

  • Servings: 4
  • Ready In 30 minutes
  • 4 New York strip steaks
  • 8 teaspoons Southwestern seasoning* divided
  • 1 cup fresh tomatoes; diced (about 2 Roma tomatoes)
  • 1 avocado; peeled and diced
  • 1/3 cup red onion; peeled and diced
  • 1 Anaheim or New Mexico chile; roasted, seeded and peeled*
  • 2 tablespoons cilantro; finely chopped
  • 1 tablespoon lime juice
Remove the steaks from refrigeration and allow to warm at room temperature.

Toss the tomatoes, red onion, green chile, cilantro, lime juice, and 1/2 tsp of the Southwestern seasoning. Add the avocado and lightly fold in. Taste and season with a pinch or two of salt if needed.

Preheat your grill to 450f (medium-high). Once your grill has been at 450f for 5 minutes, make sure your grill grates are clean and lubricate them using tongs with an oil soaked rag or paper towel.

Season the steaks with the remaining Southwestern seasoning on all sides.

Grill the steaks until they reach an internal temperature of 125f, about 4 minutes per side, for medium rare (temp will rise up to medium rare temps during the rest period). For medium, cook until reaching an internal temp of 130-135f, about 6 minutes per side.

Let the steaks rest for at least 5 minutes on a raised rack above a plate.

Serve the steaks topped with the pico.

Nutritional Facts

  • Serving Size 1 Serving (348g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 352
    Calories From Fat 119
  • % Daily Value
  • Total Fat 13g
    18%
  • Saturated Fat 3g
    17%
  • Trans Fat 2g
  • Cholesterol 118g
    36%
  • Sodium 125g
    4%
  • Total Carbohydrate 9g
    3%
  • Dietary Fiber 4g
    18%
  • Sugars 5g
  • Protein 51g
    73%