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Chili-Rubbed Steaks & Pan Salsa
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.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
Ingredients
| 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions | 2 plum tomatoes, diced | |
| 1 teaspoon chili powder | 2 teaspoons lime juice | |
| 1/2 teaspoon kosher salt, divided | 1 tablespoon chopped fresh cilantro | |
| 1 teaspoon extra-virgin olive oil |
directions
Prep:
20 min
Total:
30 min (Quick)
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1
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.
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2
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.
nutritional information
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