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.
Southwestern seasoning - Tonight I used a 1:1 mix of a green chile rub from a small bottler and a store bought red Southwestern seasoning.
Roasted pepper - For heat level, Anaheim is mild. You can use about 1/4 cup of canned green chiles but roasting them brings so much more flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 117.7mg||36 %|
|Sodium 125.1mg||4 %|
|Potassium 1204.2mg||32 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 4.8g|
|Protein 51.2g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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