CHILI-RUBBED STEAKS AND PAN SALSA

8 Ounces ½ -inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 Teaspoon chili powder
½ Teaspoon salt
2 Tomatoes, diced
1 Teaspoon olive oil (extra virgin)
2 Teaspoons lime juice
1 Tablespoon chopped fresh cilantro

Sprinkle both sides of steak with chili powder and ¼ 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 ¼ 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 a green or mixed salad, if you like.

Serving size: 1 Steak
Calories: 174
Fat: 9 g
Cholesterol: 60 mg
Carbohydrate: 4 g
Protein: 20 g
Sodium: 336 mg

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