Chili Rubbed Steak and Pan Salsa

12  ounces		1/2-inch-thick sirloin steak [recipe]
1-1/2  teaspoons		chili powder
3/4  teaspoon		kosher salt, divided
1-1/2  teaspoons		extra-virgin olive oil
1-1/2  cups		plum tomatoes, diced
3  teaspoons		lime juice
1-1/2  tablespoons		chopped fresh cilantro

Tip: Click on the ingredient links to learn the nutritional information for all the Chili Rubbed Steak and Pan Salsa ingredients. The serving size for any ingredient in Chili Rubbed Steak and Pan Salsa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.Chl