Chili-Rubbed Steaks & Pan Salsa
Recipe from EatingWell

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.


Chili-Rubbed Steaks & Pan Salsa

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Ingredients
  • 8  ounces
    1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
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  • 1  teaspoon
    chili powder
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  • 1/2  teaspoon
    kosher salt, divided
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  • 1  teaspoon
    extra-virgin olive oil
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  • 2 
    plum tomatoes, diced
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  • 2  teaspoons
    lime juice
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  • 1  tablespoon
    chopped fresh cilantro
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Directions
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.
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.

Nutrition information
Calories 174, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 60 mg, Sodium 336 mg, Carbohydrate 4 g, Fiber 1 g, Protein 20 g, Potassium 421 mg. Daily Values: Vitamin A 20%, Vitamin C 15%. Exchanges: Vegetable 1,Lean Meat 3 Percent Daily Values are based on a 2,000 calorie diet
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rib-eye steaks with red wine sauce

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