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Chili Steak with Pan Salsa

Chili Steak with 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.

Prep: 20 minutes | Total Time: 20 minutes
  • 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
  • plum tomatoes, diced
  • 2 teaspoons
    lime juice
  • 1 tablespoon
    fresh cilantro, chopped
  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 Information

Makes: 2 servings
  • Calories192
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol81 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein26 g
  • Sodium359 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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