Rib-Eye Steaks with Smoky Tomato Salsa

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Salsa

2
tomatillos, husks removed, diced
1/2
cup Old El Paso™ Thick 'n Chunky salsa
2
tablespoons finely chopped yellow bell pepper
1
tablespoon chopped fresh chives
1/8
to 1/4 teaspoon liquid smoke

Steaks

4
(3/4-inch-thick) boneless beef rib-eye steaks
1
teaspoon coarsely ground Santa Fe-style seasoning blend or dried southwestern seasoning blend

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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