home → articles → Recipes | Email to a Friend

Chili-Rubbed Steaks and Pan Salsa

published: May 20th 2009
source: Lesa Jackson

8 ounces ½ inch thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
½ teaspoon kosher salt, divided
1 teaspoon extra virgin olive oil
2 plum tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro

Sprinkle both sides of steak with chili powder and ¼ 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.

Add tomatoes, lime juice and the remaining ¼ 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.