Chili Steak with Tomato and Jalapeno Salad Recipe

Name: Chili Steak with Tomato and Jalapeno Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. skirt steak; 1 tsp. chili powder; Kosher salt and pepper; 1 1/2 lb. plum tomatoes; 2 scallions; 1 jalapeno; 1 clove garlic; 2 tbsp. lime juice; 1 c. chopped fresh cilantro; Small flour tortillas

Servings: persons

1
Heat broiler.
2
Line a broiler-proof rimmed baking sheet with foil.
3
Season steak with chili powder and 1/2 teaspoon each salt and pepper.
4
Place on the baking sheet and broil to desired doneness, 3 to 4 minutes per side for medium-rare.
5
Transfer to a cutting board and let rest for at least 5 minutes before slicing.
6
Meanwhile, in a medium bowl, toss together tomatoes, scallions, jalapeno, garlic, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
7
Fold in cilantro.
8
Serve with the steak and tortillas, if desired.

509

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 10 ingredients. The key ingredients include: 1 1/2 lb. skirt steak, 1 tsp. chili powder, Kosher salt and pepper, 1 1/2 lb. plum tomatoes, and more.

Yes, Chili Steak with Tomato and Jalapeno Salad falls under the Soups & Stews 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.

Chili Steak with Tomato and Jalapeno Salad

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