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Rib-Eye Steak with Warm Tomato Corn Salad

A one-skillet summer meal with steak, onion, corn and tomatoes.
6 Servings - ezrapoundcake.com
Servings:6  | Calories:209 | Total Fat:10g  | Chol:50mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 4g
20 %
Total Carb 15g
5 %
Fiber 3g
12 %
Sugars 5g
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Cholesterol 50mg
17 %
Sodium 643mg
27 %
Protein 17g
35 %
Calories:
41% Steaks
22% Others combined
19% Corn
16% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 (12- to 14 ounce) boneless rib-eye steaks (1 1/2 inches thick)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper (or Anaheim), seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
1/2 lb cherry or grape tomatoes, halved
1 tablespoon fresh lime juice

Directions : View recipe directions on ezrapoundcake.com

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