Chili-rubbed Steaks & Pan Salsa

Entree

INGREDIENTS

4 (6oz) NY strip steaks (lean, trimmed 1/8")
2 teaspoons chili powder
1 teaspoon kosher salt, divided
2 teaspoons extra-virgin olive oil
4 plum tomatoes, diced
1 1/2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Sprinkle both sides of steak with chili powder and 1/2 teaspoon salt.
Heat oil in a medium skillet over medium-high heat.
Add the steaks and cook, turning once, 3 to 4 minutes per side for medium.
Transfer steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/2 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.

NOTES

Makes 4 servings Nutrition Information 340 calories, 12 grams fat, 95 mg cholesterol, 520 mg sodium, 4 grams carbohydrate, 1 gram fiber, 51 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 340 calories, 12 grams fat, 95 mg cholesterol, 520 mg sodium, 4 grams carbohydrate, 1 gram fiber, 51 grams protein