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Seared Rib Eye Steak with Pico de GalloSeared Rib Eye Steak with Pico de Gallo
Seared Rib Eye Steak with Pico de Gallo
Seared Rib Eye Steak with Pico de Gallo
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.
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Recipe - Tralee - Garvey
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Seared Rib Eye Steak with Pico de Gallo
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 SuperValu Signature Tastes Rib Eye Steaks
1 tbsp SuperValu Rapeseed Oil – for grilling
4 tomatoes, finely diced
1 red onion, finely diced
1 tbsp pickled jalapeño pepper, chopped
1 clove SuperValu garlic, finely chopped
20g SuperValu coriander, chopped
1 SuperValu lime, juice and zest
Salt
Pepper
Directions
  1. Remove steaks from the refrigerator at least 30 minutes before grilling to let them come to room temperature.
  2. In a small bowl, combine the tomato, red onion, jalapeño pepper, garlic, coriander, and lime. 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 them.
  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).
  5. 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.
  6. Carve the steaks and serve them with the Mexican dressing on a board to share with your favourite sides.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 SuperValu Signature Tastes Rib Eye Steaks
SuperValu Signature Tastes Irish Hereford Beef Rib Eye Steak (450 g)
SuperValu Signature Tastes Irish Hereford Beef Rib Eye Steak (450 g)
Save €2
€10.49 was €12.49€23.31/kg was €27.76/kg
was €27.76/kg
1 tbsp SuperValu Rapeseed Oil – for grilling
SuperValu Irish Rapeseed Oil (500 ml)
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
4 tomatoes, finely diced
SuperValu Tomatoes (6 Piece)
SuperValu Tomatoes (6 Piece)
€1.29€0.22 each
1 red onion, finely diced
SuperValu Red Onions Net (750 g)
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
1 tbsp pickled jalapeño pepper, chopped
La Costeña Pickled Jalapeño Nacho Slices (440 g)
La Costeña Pickled Jalapeño Nacho Slices (440 g)
€3.49€7.93/kg
1 clove SuperValu garlic, finely chopped
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
20g SuperValu coriander, chopped
SuperValu Fresh Coriander (25 g)
SuperValu Fresh Coriander (25 g)
€1.19€47.60/kg
1 SuperValu lime, juice and zest
SuperValu Loose Limes (1 Piece)
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55
Salt
Lo Salt (350 g)
Lo Salt (350 g)
€3.29€9.40/kg
Pepper
SuperValu Mixed Peppers (2 Piece)
SuperValu Mixed Peppers (2 Piece)
€1.59€0.80 each

Recipe

  1. Remove steaks from the refrigerator at least 30 minutes before grilling to let them come to room temperature.
  2. In a small bowl, combine the tomato, red onion, jalapeño pepper, garlic, coriander, and lime. 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 them.
  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).
  5. 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.
  6. Carve the steaks and serve them with the Mexican dressing on a board to share with your favourite sides.