Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, December 2006




Ingredient Checklist


Instructions Checklist
  • 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 Facts

3 oz. steak & about 1/4 cup salsa
192 calories; protein 26.2g; carbohydrates 3.5g; dietary fiber 1.3g; sugars 1.8g; fat 7.8g; saturated fat 2.3g; cholesterol 80.8mg; vitamin a iu 953IU; vitamin c 10.1mg; folate 19mcg; calcium 29.6mg; iron 2mg; magnesium 31.5mg; potassium 515.2mg; sodium 375.7mg; thiamin 0.1mg.