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
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 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.
Source : allrecipes.Com
