Barbecued garlic steak with chilean salsa
Savor the flavors of a smoky barbecued garlic steak paired with a zesty Chilean salsa. This delicious recipe features tender beef fillets grilled to perfection and topped with a fresh, spicy salsa made from tomatoes, scallions, red hot chili peppers, lemon juice, and olive oil. Perfect for a summer cookout or a special dinner, this dish brings a taste of Chile right to your table.
- 11 May 2025
- Cook time 0 min
- Prep time 35 min
- 4 Servings
- 8 Ingredients
Experience the mouthwatering flavors of a Barbecued Garlic Steak with a zesty Chilean Salsa. This recipe combines tender, juicy beef fillets with a fresh and spicy salsa made from tomatoes, scallions, red hot chili peppers, and a touch of lemon juice. Perfect for a summer barbecue or a special dinner, this dish will undoubtedly impress your family and friends.
Ingredients:
Instructions:
- In a medium-sized bowl, combine the diced tomatoes, sliced scallions, and finely chopped red hot chili peppers.
- Add the lemon juice, olive oil, salt, and black pepper to the bowl.
- Mix all the ingredients well to ensure the flavors are evenly distributed.
- Cover the bowl and refrigerate the salsa until ready to serve, allowing the flavors to meld together.
- Preheat your barbecue or grill to medium-high heat.
- Season the beef fillets on both sides with salt and black pepper.
- Place the seasoned beef fillets on the preheated grill.
- Cook for about 4-5 minutes on each side, depending on your preferred level of doneness (adjust the cooking time as needed for thicker fillets or to achieve your desired taste).
- Use a meat thermometer to ensure the internal temperature reaches about 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute.
- Place the grilled steaks on serving plates.
- Generously spoon the prepared Chilean salsa over each steak.
- Serve immediately, and enjoy the vibrant flavors of the barbecued garlic steak with the fresh Chilean salsa.
Tips:
- Ensure your grill is preheated to a high temperature before cooking the steak to achieve a perfect sear.
- Let the beef fillets rest at room temperature for about 20-30 minutes before grilling to ensure even cooking.
- Adjust the amount of red hot chili peppers to your preference if you want a milder or spicier salsa.
- Use a meat thermometer to check the internal temperature of the steaks – aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Allow the steaks to rest for about 5 minutes after grilling to let the juices redistribute, ensuring a juicy bite.
There you have it – a delicious Barbecued Garlic Steak with Chilean Salsa that's sure to be a hit. The combination of the succulent beef fillets and the vibrant, spicy salsa creates a symphony of flavors that will leave everyone wanting more. Serve this dish with your favorite sides and enjoy an unforgettable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 5g | 1% |
| Fiber 1.28g | 3% |
| Sugar 3.05g | 3% |
| Fat | |
| Fat 30g | 34% |
| Saturated 7g | 25% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 130mg | 23% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 11mg | 66% |
| Vitamin B6 1.38mg | 81% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 7ug | 305% |
| Vitamin C 40mg | 43% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 480mg | 39% |
| Potassium, K 860mg | 25% |
| Selenium, Se 44ug | 82% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 8mg | 70% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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