Pico de Gallo
3 to 4 Roma tomatoes, seeds removed and finely diced
1 medium yellow onion, finely diced
1 small jalapeño, seeded and minced
1 bunch fresh cilantro, chopped
1/4 cup finely diced fresh mango
1 small lime
1. To make Pico de Gallo, combine tomatoes, onion, jalapeño, cilantro and mango in bowl. Squeeze lime into bowl; add kosher salt to taste. Cover and refrigerate until needed.
2. Sauté steaks in small amount of oil over medium-high heat for 5 to 7 minutes per side until internal temperature reaches 145oF. Let stand 3 minutes.
3. While steak is resting, arrange tortilla chips on platter. Cut steaks into thin strips, then rough chop. Gently toss avocado slices with lime juice.
4. Spoon chopped steak over tortilla chips; top with avocado, Pico de Gallo and crumbled cheese.
Fred Robles Recipe
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