Chili-rubbed Ribeyes
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 340 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Sodium | 414 mg |
| Total Carbohydrate | 5 g |
| Dietary Fiber | 2 g |
| Protein | 35 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Chili powder | 2 teaspoons |
| Ribeye steak, cut into 2 portions | 12 ounces |
| Olive oil | 2 teaspoons |
| Fresh salsa | ½ cup |
- Directions
- Rub both sides of the steaks with chili powder.
- Heat oil in a large skillet over medium to medium-high heat. Add steaks and cook for about 3-5 minutes per side, or until desired level of doneness. Transfer steaks to a plate, cover, and set aside.
- Add salsa to pan and simmer for 1-2 minutes, scraping brown bits off the bottom of the pan. Top the steaks with salsa and serve.
Exchanges
5 lean meats; 1 fat
Side Suggestions: Sliced Tomatoes
Side Suggestions: Spanish Rice Pilaf