Chili-Rubbed Steaks & Pan Salsa

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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.

Chili-Rubbed Steaks & Pan Salsa
Nutritionist Tested & Approved

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

Directions
  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.


Nutritional Facts

Servings
2
Calories
192
Added Sugars
0g
Carbohydrates
4g
Cholesterol
81mg
Dietary Fiber
1g
Fat
8g
Monounsaturated Fat
4g
Potassium
515mg
Protein
26g
Saturated Fat
2g
Sodium
359mg
Bonus
Zinc (27% daily value)
Vitamin A (20% dv)
Vitamin C (15% dv)
Carbohydrate Servings
0
Exchanges
1 vegetable
3 lean meat

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