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Ingredients

• 3/4 tsp.  kosher salt or 1/2 tsp. salt
• 1/2 tsp.  ground cumin
• 1/2 tsp.  chili powder
• 1/2 tsp.  dried oregano, crushed
• 1/2 tsp.  packed brown sugar
• 2 8-oz.  boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick
• 1/2 cup  chopped onion
• 2 cloves  garlic, minced
• 2 Tbsp.  olive oil
• 2 cups  red and/or yellow cherry or pear tomatoes, halved
• 1   canned chipotle pepper in adobo sauce, drained and finely chopped
• 2 Tbsp.  lime juice
• 1/4 cup  snipped fresh cilantro

Description

Tomato Salsa Adds Zip To This No-fuss, Rib-eye Steak Main Dish. A Great Recipe For Summertime Grilling.

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