Steak with Tomato Salsa
Elevate your steak night with this vibrant and flavorful Steak with Tomato Salsa recipe! Juicy ribeye steaks, perfectly seared to your preferred doneness, are topped with a zesty homemade salsa bursting with the freshness of cherry tomatoes, red onion, garlic, and a hint of citrusy lime. A touch of chopped cilantro adds an herby brightness, while optional jalapeño brings a subtle heat for spice lovers. Simple yet sophisticated, this dish comes together in just 25 minutes, making it perfect for a quick weeknight dinner or an impressive date night meal. Serve it with a side of roasted vegetables or a crisp salad for a complete, show-stopping plate.
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Ribeye steak (or your preferred cut)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 2 tablespoons (chopped) Fresh cilantro (or parsley)
- 1 small Jalapeño (optional for heat)
- 1 clove Garlic
- 1 whole Lime
- 1 tablespoon Extra olive oil (for salsa)
Instructions
Take the steaks out of the refrigerator and let them come to room temperature for about 20-30 minutes before cooking. This ensures even cooking.
Season each steak on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
Place the steaks in the hot pan and sear for about 3-4 minutes on each side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer if needed (130°F for medium-rare).
Once cooked to your desired doneness, remove the steaks from the pan, place them on a cutting board, and let them rest for at least 5 minutes.
While the steak rests, prepare the tomato salsa. Halve the cherry tomatoes, finely dice the red onion, mince the garlic, and optionally seed and finely chop the jalapeño for a spicy kick.
In a bowl, combine the cherry tomatoes, red onion, garlic, cilantro, and jalapeño (if using).
Squeeze the juice of one lime over the salsa mixture and drizzle with 1 tablespoon of extra olive oil. Season with salt to taste and mix well.
Serve the rested steaks on a plate and top them with a generous spoonful of the fresh tomato salsa.
Garnish with additional chopped cilantro or lime wedges if desired. Enjoy immediately!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2056 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
