Chili-Rubbed Steaks & Pan Salsa

http://www.eatingwell.com/recipes/chili_rubbed_steaks_pan_salsa.html

From EatingWell:  December 2006, EatingWell Serves Two

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.

2 servings | Active Time: 20 minutes | Total Time: 20 minutes

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

Preparation

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

Per serving : 192 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 81 mg Cholesterol; 4 g Carbohydrates; 26 g Protein; 1 g Fiber; 359 mg Sodium; 515 mg Potassium

Exchanges: 1 vegetable, 3 lean meat