Kevin's Seared Rib Eye Steak with Pico de Gallo
By Kevin Dundon
What really sets this recipe apart is the way it's grilled over high heat and usually served rare. The delicious Mexican dressing is similar to a salsa and ideal to serve with grilled meats.
4 people
10 minutes
10 minutes
Ingredients
- 20 g Coriander (chopped)
- 1 clove Garlic (finely chopped)
- 1 - Lime (juice and zest)
- 1 tbsp Pickled Jalapenos (pepper, chopped)
- 1 tbsp Rapeseed Oil
- 1 - Red Onion (finely diced)
- 1 pinch Salt and Pepper
- 4 - SuperValu Signature Tastes Hereford Beef Irish Rib Eye Steak
- 4 - Tomatoes (finely diced)
Method
- Remove steaks from the refrigerator at least 30 minutes before grilling to let them come to room temperature.
- In a small bowl, combine the tomato, red onion, jalapeño pepper, garlic, coriander, and lime and set aside to marinate for 15 minutes, covered with cling film.
- 3. Preheat a griddle pan over high heat, drizzle and rub some oil onto the steaks, then season.
- 4. Place the steaks on the griddle pan and sear for 2-5 minutes on each side for medium rare (or longer if you prefer).
- Remove the steaks from the pan and sprinkle with coarse salt and fresh pepper. Set aside to rest covered with tin foil for 3-4 minutes.
- Carve the steaks and serve them with the Mexican dressing on a board to share with your favourite sides.
