Dinner: Chili Steak with Tomato and Jalapeño Salad
Recipe by Woman's Day Kitchen The spice in the steak seasoning and salad gives this meaty meal some serious punch.
Ingredients
1 1/2 lb. skirt steak
1 tsp. chili powder
Kosher salt and pepper
1 1/2 lb. plum tomatoes
2 scallions
1 jalapeño
1 clove garlic
2 tbsp. lime juice
1 c. chopped fresh cilantro
Small flour tortillas
Instructions
Heat broiler. Line a broiler-proof rimmed baking sheet with foil. Season steak with chili powder and 1/2 teaspoon each salt and pepper. Place on the baking sheet and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Meanwhile, in a medium bowl, toss together tomatoes, scallions, jalapeño, garlic, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in cilantro. Serve with the steak and tortillas, if desired.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
