Chili-Rubbed Steaks & Pan Salsa

Serves: 4

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


  1. 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.
  2. 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.
  3. Serve the steaks topped with the salsa and salad.
About the author: Brian Kitching
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