Name: Chili-Rubbed Steaks and Pan Salsa
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
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

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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 courtesy of EatingWell.com

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Total:: 20 min
Prep:: 20 min

Yield:: 2 servings

Level:: Easy

Nutrition Info

Healthy

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 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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