Pico de Gallo Mexican Steak |
| Name: |
Bryan Johnston |
| Base: |
Fort Detrick |
| Recipe: |
Ingredients: Overall time: 30 min Serves 6
1 lemon (zest and garnish)
1/4 of an onion
1 jalapeno
1 large tomato
1 garlic clove
1 teaspoon lemon juice
1 tablespoon lime juice
1/3 cup cilantro
Salt (to taste)
Six servings of Chuck eye steak
Salt
Pepper
Paprika
Directions:
In a medium-sized bowl, combine onion, tomatoes, jalapeno, garlic, and cilantro. Mix gently with spoon. Next add lemon juice, lime juice, and salt to the Pico de Gallo Mixture and stir again. Season steak with paprika, salt, and pepper. Remember chuck eye steak needs to be season greatly because it is so thick. Cook on large skillet at 325 degrees until you have a nice brown color. Check the inside of the steak, and, if it is still under cooked, put it in the oven on a not greased baking sheet at 400 degrees until its cooked all the way through. To prepare on plate, put the steak on it and add a little more than a spoonful of the Pico de Gallo mixture on it. Zest lemon over it and then put a slice of the lemon to garnish the meal. Eat and ENJOY! |
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