Chili-Rubbed Steaks & Pan Salsa

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.

READER'S COMMENT:

"I added jalapeño and onion to the salsa. Then just as it got done i added some left over pineapple cubes with a small amount of pineapple juice. It was awesome =) "

Makes: 2 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.
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; 0 g added sugars; 26 g protein; 1 g fiber; 359 mg sodium; 515 mg potassium.

Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Exchanges: 1 vegetable, 3 lean meat

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