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. To get dinner on the table fast, look for steak that has been thinly cut. Make it a meal by adding a cold ale, sweet potato fries and vinegary coleslaw.
Serves: 2
Preparation time: 20 minutes
Ingredients
2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
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
Preparation
1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.
2. 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.
3. 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.
4. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.
