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    Chili Steak with 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.


    • 8 ounces thick steaks such as rib-eye,, trimmed of fat and cut into 2 portions; 1/2-inch
    • 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 fresh cilantro, chopped


    Step 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.
    Step 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.

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