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Sunday, August 15 2010

ingredients

  • 3/4  tsp.  kosher salt or 1/2 tsp. salt
  • 1/2  tsp.  ground cumin
  • 1/2  tsp.  chili powder
  • 1/2  tsp.  dried oregano, crushed
  • 1/2  tsp.  packed brown sugar
  • 2  8-oz.  boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick
  • 1/2  cup  chopped onion
  • 2  cloves  garlic, minced
  • 2  Tbsp.  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  Tbsp.  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

  • Calories 267, 
  • Total Fat (g) 14, 
  • Saturated Fat (g) 4, 
  • Monounsaturated Fat (g) 8,
  • Polyunsaturated Fat (g) 1, 
  • Cholesterol (mg) 54, 
  • Sodium (mg) 451, 
  • Carbohydrate (g) 8, 
  • Total Sugar (g) 4, 
  • Fiber (g) 2, 
  • Protein (g) 26, 
  • Vitamin C (DV%) 29, 
  • Calcium (DV%) 3,
  • Iron (DV%) 15, 
  • Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 10:38 am   |  Permalink   |  0 Comments  |  Email
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