Any cut of steak will work for this recipe, but the flavor and texture of rib-eye works especially well with these seasonings. To get dinner on the table fast, look for thinly-cut steak. Make it a meal by adding a cold ale, sweet potato fries and vinegary coleslaw.
Serves: 2 Preparation time: 20 minutes
- 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
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 steaks and cook, turning once, 1-2 minutes per side for medium-rare. Transfer steaks to a plate, cover with foil and let rest.
3. To make salsa, add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes soften, about 3 minutes.
4. Remove from heat, stir in cilantro and any juices from the steaks. Serve steaks topped with salsa
Nutrition Facts Per serving: 174 calories 9 g fat (3 g sat, 4 g mono) 60 mg cholesterol 4 g carbohydrate 20 g protein 1 g fiber 336 mg sodium 421 mg potassium Nutrition Bonus: zinc (27% Daily Value), vitamin A (20% DV), vitamin C (15% DV)