Chili-Rubbed Steaks & Pan Salsa

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Chili-Rubbed Steaks & Pan Salsa
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.
EatingWell Test Kitchen
total:
20 mins
Servings:
2
Chili-Rubbed Steaks & Pan Salsa

Ingredients

Directions

  • 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.

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  • 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

Serving Size:
3 oz. steak & about 1/4 cup salsa
Per Serving:
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.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 06/28/2022
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