One of my favorite healthy recipe sites is eatingwell.com. The recipes on that site are consistently delicious. One recipe that I found recently featured a steak covered with a warm salsa made in the pan the steaks were seared in. While any 1/2-inch thick steak would work for this recipe, to keep it healthy you want to use something lean, such as London broil or flank steak. Both of these cuts of beef have become so popular that naturally the prices have gone up on these once inexpensive cuts. The cut of beef I chose for this recipe was a boneless sirloin tip steak. The reason I chose this one because 1) it was over $2 cheaper than the flank steak and London broil, 2) the muscle graining was long, just as with the flank steak, which, if cut against the grain, would make tender slices, and 3) it looked really fresh. When it comes to recipes like these, you can have some creative leeway on the cut of meat, with freshness and price being the most important things to focus on.
When making this steak, I added cumin to the original recipe because it is my absolute favorite spice and I knew it would make a nice addition to the spices rubbed on the meat. The steaks were juicy and nicely spiced. The warm salsa was the perfect touch to these tender slices of steak. I served this with steamed asparagus and some sweet potato fries.
Chili-Rubbed Steaks and Pan Salsa
8 oz 1/2-inch thick lean steak, such as flank steak, London broil, boneless sirloin tip, etc...
1 teaspoon chili powder
1/2 tsp ground cumin
1/4 tsp coarse-ground black pepper
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
1. Sprinkle both sides of the steak with the chili powder, cumin, pepper, and half of the salt.
2. Heat oil in a large skillet over medium-high heat and add the steaks. Sear the steaks for 1-2 minutes on each side for medium-rare. Transfer the cooked steak to a plate and cover with foil to allow it to rest.
3. Meanwhile, add the tomatoes, the remaining salt, and lime juice to the pan the steaks were cooked in and saute for about 3 minutes. Then, remove the foil from the steak and transfer any meat juices to the tomatoes and add the cilantro to the tomatoes.
4. Slice the steak thinly against the grain and top with the salsa.
- Servings per recipe: 2
- Per serving:
- Calories: 174
- Fat: 9 g
- Saturated fat: 3 g
- Cholesterol: 60 mg
- Sodium: 336 mg
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 20 g
Labels: beef, low-carb, main course, Paleo, Primal, tomatoes