Chili Steak with Salsa and Sweet Potato Fries
8 ounces lean steak (flank, sirloin, filet) trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
2 fresh plum tomatoes, diced
2 teaspoons freshly squeezed lime juice
1 tablespoon chopped cilantro
2 small Sweet Potatoes, Cut into ½ inch slices
Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat the oil in a 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. Remove from heat, stir in cilantro and any accumulated juices from the steaks.
To make the fries:
Preheat the oven to 400. Place sliced potatoes on a lightly sprayed baking sheet. Bake 20-30 minutes depending on thickness of fries, flipping once halfway through.
Makes 2 servings. Each serving: 192 calories; 8 g, 26 g carbohydrates; 27 g protein
For a paleo or lower carb style meal, replace the sweet potatoes with green steamed vegetables or use eggplant slices to make the fries!