Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa Recipe

Name: Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon dried ancho chile powder; 1 teaspoon dried oregano; 1 teaspoon brown sugar; 32 ounces rib eye steaks; 2 tablespoons olive oil; ½ cup diced onion; 1 teaspoon minced garlic; 1 pint mixed cherry tomatoes, halved; 1 chipotle chile in adobo, seeded, minced; 2 tablespoons fresh lime juice; ¼ cup chopped cilantro

Servings: persons

1 ¼ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried ancho chile powder
1 teaspoon dried oregano
1 teaspoon brown sugar
32 ounces rib eye steaks
2 tablespoons olive oil
½ cup diced onion
1 teaspoon minced garlic
1 pint mixed cherry tomatoes, halved
1 chipotle chile in adobo, seeded, minced
2 tablespoons fresh lime juice
¼ cup chopped cilantro

1
Combine 1 teaspoon of the salt, cumin, ancho chile powder, oregano, and sugar; rub over steaks.
2
Let marinate at room temperature while preparing outdoor grill.
3
Preheat stove top grill pan.
4
Grill steaks 8 to 10 minutes, turning once, for medium-rare, 10 to 12 minutes for medium.
5
Transfer steaks to a platter; cover loosely with foil while making salsa.
6
Heat oil in large skillet over medium heat.
7
Add onion and garlic; cook until softened, 4 minutes.
8
Add tomatoes, chipotle, and lime juice.
9
Cook, tossing mixture, 1 to 2 minutes.
10
Transfer salsa to a bowl; toss with cilantro.
11
Spoon over steaks.
12
Serve and enjoy.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried ancho chile powder, 1 teaspoon dried oregano, and more.

Yes, Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa

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