Chili Steak with Tomato and Jalapeno Salad

Chili Steak with Tomato and Jalapeno Salad
Chili Steak with Tomato and Jalapeno Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pound(s) skirt steak, cut into 4 pieces

  • 1

    teaspoon(s) chili powder

  • Kosher salt

  • Pepper

  • 1 1/2

    pound(s) plum tomatoes, cut into 1-inch pieces

  • 2

    scallions, thinly sliced

  • 1

    jalapeño, seeded for less heat, if desired, thinly sliced

  • 1

    clove(s) (small) garlic, finely chopped

  • 2

    tablespoon(s) lime juice

  • 1

    cup(s) chopped fresh cilantro

  • Small flour tortillas, for serving

Directions

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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