Chili Rubbed Steak With Tomato Corn Salad Recipes

CHILI RUBBED FLANK STEAK WITH CORN, TOMATO AND AVOCADO SALAD

Steps:

• In a small bowl combine the brown sugar, chili powder, paprika, garlic powder, cumin, salt, coriander and cayenne. Rub the olive oil on both sides of the steak, then rub the spice mixture over the steak and set aside.
• Preheat the grill to medium high. Grill the corn, turning as needed, until the kernels are lightly browned on all sides, about 6 minutes. Cool the corn, then slice the kernels off the cobs and place in a medium bowl.
• Grill the steak for about 4 minutes on each side, until nicely marked with grill marks, and cooked to your liking. Transfer to a cutting board and let sit for 5 to 10 minutes for the steak to reabsorb its juices. Thinly slice the meat across the grain.
• While the steak sits, add the tomatoes and scallions to the bowl with the corn. Drizzle over the olive oil, lime juice, and season with salt and pepper. Pour over the salad, and toss. Just before serving add the avocado and cilantro and toss again.
• Serve the sliced steak with the salad.

CHILI RUBBED STEAK WITH CORN TOMATO SALSA

Steps:

• Put evoo, honey, lime juice and zest, minced garlic and salt and pepper in a large ziplock. Seal and shake to combine.
• Add steak to the bag, seal and shake to coat meat. Let it marinate on counter while you prepare the rub and salsa.
• Measure all ingredients into a small bowl and stir to combine.
• If using fresh corn, cut corn off cob.
• Heat a skillet on medium heat and spread corn kernels evenly around the pan. Heat until corn begins to brown on one side, stir and continue heating until roasted on all sides. *Alternatively you can grill the corn to roast it and then cut it off the kernel.
• Remove from heat and allow to cool. **Roasting the corn is optional but brings out the flavor.
• Chop all ingredients and toss together.
• Drain steak; discard juices. Rub both sides liberally and evenly with dry rub mix.
• Grill over high heat for 4-5 minutes per side for medium rare. Pull off heat and tent with foil for 10 minutes.
• Slice against the grain and serve covered with salsa. Serve extra salsa in a bowl.

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.

CHILI RUBBED STEAK WITH TOMATO CORN SALAD

Steps:

• Season steak with salt pepper and chili powder. Heat 1 Tbsp olive oil over medium heat in a grill pan. Cook steak to desired doneness. Transfer to cutting board and slice into long slender strips Salad combine tomatoes, corn, onion, jalapenos, olive oil vinegar, chili powder and salt and pepper to taste. Drape steak over salad.

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.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!