Chili-Rubbed Steaks and Pan Salsa

  • Active Time 20m
  • Total Time 20m

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.

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

directions

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

Add the 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 the cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9428

nutrition information per serving

174 calories; 9g total fat; 3g total saturated fat; 60mg cholesterol; 336mg sodium; 4g carbohydrates; 1g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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