Chili-Rubbed Steaks and Pan Salsa

from Chow Bella

Chili-Rubbed Steaks and Pan Salsa

8 oz 1/2-inch thick lean steak, such as flank steak, London broil, boneless sirloin tip, etc...

1 teaspoon chili powder

1/2 tsp ground cumin

1/4 tsp coarse-ground black pepper

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 the steak with the chili powder, cumin, pepper, and half of the salt.

2. Heat oil in a large skillet over medium-high heat and add the steaks. Sear the steaks for 1-2 minutes on each side for medium-rare. Transfer the cooked steak to a plate and cover with foil to allow it to rest.

3. Meanwhile, add the tomatoes, the remaining salt, and lime juice to the pan the steaks were cooked in and saute for about 3 minutes. Then, remove the foil from the steak and transfer any meat juices to the tomatoes and add the cilantro to the tomatoes.

4. Slice the steak thinly against the grain and top with the salsa.

• Servings per recipe: 2

• Per serving:

• Calories: 174

• Fat: 9 g

• Saturated fat: 3 g

• Cholesterol: 60 mg

• Sodium: 336 mg

• Carbohydrates: 4 g

• Fiber: 1 g

• Protein: 20 g