Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa

Ingredients

• 1 14 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried ancho chile powder
• 1 teaspoon dried oregano
• 1 teaspoon brown sugar
• 32 ounces rib eye steaks
• 2 tablespoons olive oil
• 12 cup diced onion
• 1 teaspoon minced garlic
• 1 pint mixed cherry tomatoes
• halved
• 1 chipotle chile in adobo
• seeded
• minced
• 2 tablespoons fresh lime juice
• 14 cup chopped cilantro

Instructions

1. Combine 1 teaspoon of the salt, cumin, ancho chile powder, oregano, and sugar; rub over steaks.
2. Let marinate at room temperature while preparing outdoor grill.
3. Preheat stove top grill pan.
4. Grill steaks 8 to 10 minutes, turning once, for medium-rare, 10 to 12 minutes for medium.
5. Transfer steaks to a platter; cover loosely with foil while making salsa.
6. Heat oil in large skillet over medium heat.
7. Add onion and garlic; cook until softened, 4 minutes.
8. Add tomatoes, chipotle, and lime juice.
9. Cook, tossing mixture, 1 to 2 minutes.
10. Transfer salsa to a bowl; toss with cilantro.
11. Spoon over steaks.
12. Serve and enjoy.