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Ingredients
| Kosher salt: 3/4 cup |
| ground cumin: 1/2 tsp |
| chili powder: 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| light brown sugar (packed): 1/2 tsp |
| ribeye steak: 8 oz |
| onions (chopped): 1/2 cup |
| garlic: 2 cloves |
| olive oil: 2 tsp |
| cherry tomatoes (chopped): 2 cups |
| chipotle peppers: 2 oz |
| lime juice: 2 tsp |
| fresh cilantro (coriander): 1/4 cup |
Steaks with tomato salsa
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
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