Steaks with Tomato Salsa

Tomato salsa adds zip to this no-fuss, rib-eye steak main dish. A great recipe for summertime grilling.

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2 users rated this recipe an average rating of 2.0
Makes:
4 servings
Start to Finish:
25 mins
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Steaks with Tomato Salsa

Ingredients
3/4
teaspoon kosher salt or 1/2 tsp. salt
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
1/2
teaspoon dried oregano, crushed
1/2
teaspoon packed brown sugar
2
8 ounces boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick
1/2
2
cloves garlic, minced
2
tablespoons olive oil
2
cups red and/or yellow cherry or pear tomatoes, halved
1
canned chipotle pepper in adobo sauce, drained and finely chopped
2
tablespoons lime juice
1/4
cup snipped fresh cilantro

Directions

  1. In a bowl stir together 1/2 teaspoon of the kosher salt or 1/4 teaspoon salt, cumin, chili powder, oregano, and brown sugar. Rub into both sides of steaks. Lightly coat a grill pan with nonstick cooking spray. Preheat pan over medium-high heat. Add steaks. Reduce heat to medium. Cook for 8 to 10 minutes or until desired doneness, turning occasionally. (Or for a charcoal grill, place meat on rack of uncovered grill directly over medium coals. Grill for 9 to 11 minutes or until desired doneness; turn once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above.)
  2. For salsa, in large skillet cook and stir onion and garlic in hot oil over medium heat until tender. Stir in tomatoes, chipotle, lime juice, and 1/4 teaspoon salt. Cook and stir 1 minute. Transfer to a bowl; stir in cilantro. Cut each steak in half; serve with salsa. Makes 4 servings.

Nutrition Facts

(Steaks with Tomato Salsa)
    Per serving:
  • 267 kcal cal.,
  • 14 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 54 mg chol.,
  • 451 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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