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Send a Meal BlogTuesday, August 20 2013
Tomato salsa adds zip to this no-fuss, rib-eye steak main dish. A great recipe for summertime grilling.
 Recipe from
 Servings: 4
Total Time: 25 mins
ingredients
directions
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.)
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 information
Per Serving: cal. (kcal) 267, Fat, total (g) 14, chol. (mg) 54, sat. fat (g) 4, carb. (g) 8, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 26, vit. A (IU) 1166, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 451, Potassium (mg) 702, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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