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Chili-Rubbed Steaks & Pan Salsa

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  2 servings

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

RECIPE INGREDIENTS

8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions

1 teaspoon chili powder

1/2 teaspoon kosher salt, divided

1 teaspoon extra-virgin olive oil

2 plum tomatoes, diced

2 teaspoons lime juice

1 tablespoon chopped fresh cilantro

Chili-Rubbed Steaks & Pan Salsa Recipe at Cooking.com

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DIRECTIONS

Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.

Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: Yield: 2 servings

Calories:

174

Fat. Total:

Protein:

20g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

60mg

Sodium:

336mg

% Cal. from Fat:

47%

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Chili-Rubbed Steaks & Pan Salsa

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