• 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

Preparation

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, 1-2 minutes per side for medium-rare.
2. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
3. 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.
4. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

Tips

Per serving: 174 calories; 9 g fat (3 g saturated fat, 4 g mono unsaturated fat); 60 mg cholesterol; 4 g carbohydrates; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium

Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).

Exchanges: 1 vegetable, 3 lean meat

Contributed by: EatingWell.com