Tuesday, April 19, 2011

Chili Rubbed Steaks and Pan Salsa

After work, the last thing that anyone wants to do is wait for dinner to be made; most people go for the quick and convenient which generally is the least healthy option. We're all guilty of it. Eating Well has a collection of quick and healthy dinners that might be able to help alleviate this and add some flavor to your nights.

Chili-Rubbed Steaks & Pan Salsa

Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.

"I added jalapeño and onion to the salsa. Then just as it got done i added some left over pineapple cubes with a small amount of pineapple juice. It was awesome =) "

2 servings

Active Time: 20 minutes

Total Time: 20 minutes

8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
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

Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. 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 1/4 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.

Per serving: 174 calories; 9 g fat ( 3 g sat , 4 g mono ); 60 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium.

Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Exchanges: 1 vegetable, 3 lean meat