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
Cooking Directions
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.
Nutrition Info
- Serving: Per serving
- Calories: 174
- Carbohydrates: 4g
- Fat: 9g
- Protein: 20g
- Dietary Fiber: 1g
- Saturated Fat: 3g
- Monounsaturated Fat: 4g
- Cholesterol: 60mg
- Potassium: 421mg
- Sodium: 336mg
- Exchanges: 1 vegetable, 3 lean meat
- Carbohydrate Servings: 0