Seared Steak with Peanut Tomato Salsa
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 20 min
- Cost
- $28.00
- Nutrition
- 610 cal · 52g protein
- high-protein
- skillet
🍳 1 pan · Picky-eater safe bet: plain rice
Seared Steak with Peanut Tomato Salsa is a weeknight dinner that serves 4 and is on the table in about 32 minutes, for around $28 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Peanuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ribeye steaks
- 24 oz cauliflower rice
- 2 count tomatoes
- 1 count green bell pepper
- 1 count jalapeño
- 2 count shallots
- 2 cloves garlic
- 1 count lime
- ¼ cup roasted peanuts
- 3 tbsp olive oil
- 2 tsp salt and black pepper
Steps
- Finely chop the tomatoes, bell pepper, jalapeño (seeded for less heat), and 1 shallot. Toss with lime juice, 1 tbsp oil, and a pinch of salt for the salsa.
- Season the steaks well with salt and pepper. Heat 1 tbsp oil in a heavy skillet over medium-high heat and sear 4-5 minutes per side until 145°F for medium. Rest 3 minutes.
- While the steak rests, mince the garlic and remaining shallot. Heat the last 1 tbsp oil in a large skillet, cook them 1 minute, then add the frozen cauliflower rice and cook 6-7 minutes until hot and any liquid evaporates. Season with salt.
- Chop the peanuts and stir half into the salsa.
- Slice the steak against the grain and serve over cauliflower rice, spooning salsa on top and scattering the remaining peanuts.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 52 g
- Carbohydrates
- 18 g
- Fiber
- 4 g
- Sugar
- 7 g
- Fat
- 36 g
- Saturated fat
- 14 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop