Ingredients:8 ounce(s) 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 pieces
1 teaspoon(s) chili powder
1/2 teaspoon(s) kosher salt, divided
1 teaspoon(s) extra-virgin olive oil
2 plum tomatoes, diced
2 teaspoon(s) lime juice
1 tablespoon(s) chopped fresh cilantro
Directions:
1. Sprinkle both sides of steak with chili powder and 1/4 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.
2. Add tomatoes, lime juice and the remaining 1/4 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.
Source: http://www.delish.com/recipefinder/chili-rubbed-steaks-pan-salsa-ew-recipe
