Recipe courtesy of EatingWell.com
Chili-Rubbed Steaks and 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.
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 174 calorie
- Saturated Fat
- 3 grams
- Cholesterol
- 60 grams
- Sodium
- 336 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 20 grams
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.
