Barbecued garlic steak with chilean salsa
This Barbecued Garlic Steak is paired with a zesty Chilean salsa made from fresh tomatoes, scallions, and spicy red chilies. Perfect for grilling, it highlights juicy beef fillets topped with a vibrant, flavourful condiment.
Cook time 0 min
Prep time 35 min
Ingredients:
2 tomatoes1/8 cup scallions
2 red hot chili peppers
2 tbsp lemon juice
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
4 beef fillets beef fillet
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.
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.
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.
Barbecued garlic steak with chilean salsa FAQ:
Grill the beef fillets for about 4-5 minutes on each side. This timing is for medium-rare steaks; adjust as needed for thicker fillets or if you prefer a different level of doneness.
Use a meat thermometer to check the internal temperature. The ideal temperature for medium-rare is 130°F (54°C), while medium is about 140°F (60°C).
Yes, the salsa can be stored in the refrigerator for up to 3 days in an airtight container. Always give it a good stir before serving again, as the ingredients may settle.
You can use jalapeños for a similar heat level or bell peppers for a milder flavor. Adjust the quantity based on your heat preference.
A grill pan that fits the size of the fillets comfortably is best. Typically, a 10-12 inch pan should suffice, allowing for even cooking without overcrowding.
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.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 50g
Carbohydrates 5g
Fiber 1.28g
Sugar 3.05g
Fat 30g
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