Steaks with Crunchy Salsa
Bring bold flavors and vibrant textures to your dinner table with these tantalizing Steaks with Crunchy Salsa! Perfectly seared ribeye steaks, seasoned simply with salt and black pepper, serve as the hearty foundation for this dish, while a refreshingly crisp salsa made from cherry tomatoes, red bell pepper, cucumber, and red onion steals the show with its lively crunch. A splash of zesty lime juice, aromatic garlic, and a sprinkle of fresh cilantro elevate the salsa, with optional jalapeño providing a customizable kick of heat. This recipe combines quick prep (just 20 minutes!) and a short cook time, making it an ideal solution for flavor-packed weeknight dinners or casual entertaining. Serve your sizzling steaks topped with the bright, tangy salsa, and let the mixture of smoky, juicy, and fresh flavors transform your meal into a culinary masterpiece.
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Recipe Information
Ingredients
- 4 pieces ribeye steaks (or your preferred cut)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 small cucumber
- 1 small red onion
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 1 small jalapeño (optional)
- 1 clove garlic clove
- 1 tablespoon extra virgin olive oil (for salsa)
Instructions
Take the steaks out of the refrigerator at least 20 minutes before cooking to bring them to room temperature. Pat dry with paper towels.
Season both sides of each steak generously with salt and black pepper, pressing the seasoning into the meat.
Heat a large skillet or grill pan over medium-high heat. Add 2 tablespoons of olive oil to the pan and let it heat until shimmering.
Sear the steaks for 3-5 minutes on each side for medium-rare doneness (adjust cooking time based on preferred doneness). Once cooked, remove steaks from the pan, tent loosely with aluminum foil, and let rest for at least 5 minutes.
While the steaks are resting, prepare the crunchy salsa. Dice the cherry tomatoes, red bell pepper, cucumber, and red onion into small, uniform pieces.
Finely chop the fresh cilantro and, if using, the jalapeño (remove seeds for less heat). Mince the garlic clove.
In a large mixing bowl, combine the diced vegetables, chopped cilantro, minced garlic, and jalapeño. Add lime juice, 1 tablespoon of extra virgin olive oil, and a pinch of salt. Toss the mixture well to combine.
Taste the salsa and adjust seasoning as needed with additional lime juice or salt.
Serve the steaks on individual plates or a serving platter and top each with a generous spoonful of the crunchy salsa.
Garnish with extra cilantro if desired and serve immediately. Pair with your favorite sides for a complete meal!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.1 g | ||
| Protein | 197.4 g | 395% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3650 mg | 78% | |
*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.
