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Chili-Rubbed Steaks & Pan Salsa Recipe

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This recipe for Chili-Rubbed Steaks & Pan Salsa is from Kent Graves's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
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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