Chili-Rubbed Steaks & Pan Salsa

           Easy, Entrees, Recipes
Chili-Rubbed Steaks & Pan Salsa
0 votes, 0.00 avg. rating (0% score)

steak salsa



1 1/2 pound (1/2-inch-thick) steaks, such as rib-eye, trimmed of fat and cut into 4 portions

2 teaspoon chili powder

2/3 teaspoon sea salt, divided

2 teaspoons extra-virgin olive oil

4 plum tomatoes, diced

4 teaspoons lime juice

2 Tablespoons chopped fresh cilantro


Sprinkle both sides of steak with chili powder and 1/3 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 1/3 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.

Makes 4 servings

This recipe was inspired in whole or in part by Eating Well