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Chili-Rubbed Steaks & Pan Salsa
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  • total
  • prep
174 calories/serving

Provided By:
EatingWell

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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.

    Ingredients

    Serves:

      • 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

    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 Facts

    Per Single Serving / Serves 2 Total
    Calories 174Total Carbohydrates 4gm1%
    Calories from fat 81Total Fat 9gm14%
    Saturated Fat 3gm15%Mono Unsaturated Fat 4gm
    Protein20gmCholesterol 60mg20%
    Fiber 1gm1%Sodium 336mg14%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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