Now then, it's summer time, the local sweetcorn is finally ready, and there's nothing like a steak on the grill.
Unfortunately this recipe was intended to be made in a skillet. No worries, I'll just grill it anyways.
And it was intended to be chili-rubbed. Which I realized I was out of after the first shake of the spice container.
Sigh.
But it was still a steak, and there was still sweetcorn, so we had a good dinner regardless of my failings to follow this recipe.
We will attempt it again in the fall. So here is the recipe in case you are better at following directions than I am:INGREDIENTS
- 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
- 1 teaspoon chili powder
- 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
- 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.
- 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.
Like I said, I didn't follow the directions very well. So there wasn't much chili-flavor. And I added the garlic to the tomatoes (seriously, how can you not?). It was still a good meal, but I imagine it's much better with the chili-rub to complement the tomatoes.
Nutrition Info:
Per serving: 192 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 52 mg cholesterol; 4 g carbohydrates; 26 g protein; 1 g fiber; 350 mg sodium; 514 mg potassium
No comments:
Post a Comment