Any cut of steak will work for this recipe, I especially like the flavour of rib-eye with these seasonings; look for steak that has been thinly cut.
450g 1½cm thick steaks, trimmed and cut into 4 portions
2 teaspoon chilli powder
2 teaspoon kosher salt, divided
2 teaspoon extra-virgin olive oil
4 plum tomatoes, diced
4 teaspoons lime juice
2 tablespoon chopped fresh cilantro
- Sprinkle both sides of steak with chilli powder and ¼ teaspoon per steak. 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 ½ 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 and salad.
One thought on “Chili-Rubbed Steaks & Pan Salsa”
Sounds very tasty