Makes 4 servings. Difficulty
4 beef tenderloin filet steaks 2 teaspoons chili powder Salt and freshly ground black pepper
1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, and drained 2 tablespoons fresh lime juice 2 large ripe tomatoes, seeded, if desired, and finely diced 1/4-1/2 cup chopped fresh cilantro (leaves and tender stems) 1-2 jalapeño peppers, seeded and minced 1 medium garlic clove minced 1/4 teaspoon salt, or to taste
1/4 cup crumbled feta
Prepare a grill.
Sprinkle chili powder evenly over all sides of steaks. Season steaks generously with salt and freshly ground black pepper. Lightly brush or spray steaks on both sides with olive oil.
Prepare Pico de Gallo: Mix together, onion through garlic. Adjust seasonings to taste with salt.
Grill steaks over medium-high flame for 5 minutes per side for medium-rare (or cook to desired doneness). Transfer steaks to a platter and tent loosely with foil. Let rest for 5 minutes.
To serve, place a steak on each dinner plate. Top with Pico de Gallo and crumbled feta.