Chili Rubbed Steak And Roasted Pepper Salad Recipes

CHILI-RUBBED STEAK AND SALAD

Steps:

• Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
• Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
• Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.

CHILLI-RUBBED SKIRT STEAK SANDWICHES WITH PEPPERS AND SALAD

Steps:

• SKIRT STEAK:.
• Heat broiler with rack 6" from heat. (Or if you choose, grill them.).
• In a small bowl, combine chili powder, coriander, sugar, minced garlic, oregano, salt, black pepper and crushed red pepper flakes.
• Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
• Place half the steaks on a rimmed baking sheet or broiler pan. Broil without turning, until medium-rare, 5-8 minutes, depending on thickness.
• Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes.
• Meanwhile, broil remaining steaks; transfer to large platter, let cool to room temperature.
• Remember to slice across the grain when getting ready to make the sandwiches.
• SALAD AND THE FIXINGS:.
• Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, poppy seeds and chili powder; season with salt and pepper. Whisk to combine. (Use a tight fitting-lid jar and combine all ingredients by shaking vigorously - WITH TOP ON! Then keep cool in refrigerator).
• Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in plastic bag lined with paper towels, and refrigerate for future use.
• Slice hearts in half lengthwise. When ready, place one half on each plate; top with dressing. Sprinkle with scallions and serve with sandwiches.
• STEAK SANDWICHES WITH PEPPERS:.
• Preheat broiler with rack 6" from heat.
• In a large skillet, heat oil over medium-hi.
• Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes.
• Season with salt and pepper.
• Remove from heat; stir in vinegar and steak.
• Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top with meat mixture, then cheese slices.
• Broil until cheese has melted, about 2 minutes.
• Remove from oven; transfer to a cutting board.
• Assemble the salad and serve with sandwiches sliced in half.

CHILI-RUBBED STEAK & BREAD SALAD

Steps:

• Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

Steps:

• 1. In a small bowel, combine the chili powder, brown sugar, paprika,cayenne pepper, salt and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in fridge for at least 40 minutes to overnight.
• 2. Preheat the broiler and grill pan on high. Chop bell pepper into 1/2 inch slices. Slice shallot into thin 1/4 inch rings. In an large bowel, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite sized pieces. On an separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
• 3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
• 4. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side.
• 5. Serve salad. Place romaine on bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese and steak. Drizzle read wine vinegar over top.
• ENJOY!