Ingredients:
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
Directions:
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
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