EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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.
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