CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS
Make this filling dinner in three simple steps.
Provided by Martha Stewart
Categories Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler; set rack 4 inches from heat. In a large bowl, whisk vinegar and 3 teaspoons oil; add cabbage. Season with salt and pepper; toss to combine. Set aside.
- Cut polenta crosswise into 8 equal slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat; add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
- Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil (without turning) about 10 minutes for medium-rare; let rest 5 minutes. Slice thinly; serve with cabbage salad and polenta rounds.
CHILI AND COFFEE-RUBBED STEAKS
Steps:
- Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
- Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
- Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.
CHILE-RUBBED STEAK WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams
CHILI-RUBBED STEAK WITH BLACK BEAN SALAD
Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Rub steak with chili powder and salt. Grill, 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°)., Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 367 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 762mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges
CHILI RUBBED FLANK STEAK
Did you know that Christopher Columbus brought the first chili pepper to Europe from the New World? This is Texas style cookin'! You can use a spoon or spatula to put on the rub to avoid getting the spicy rub all over your hands. If chipotles are not available, you can use jalapenos or other red chilis. This is great served with Lone Star coleslaw and jalapeno cornbread.
Provided by Sharon123
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
- Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
- Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
- Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!
Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
CHILI-RUBBED STEAK & BREAD SALAD
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
CHILI-RUBBED SKIRT STEAK
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. 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 to 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 a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
- Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g
CHILI RUBBED FLANK STEAK
Make and share this Chili Rubbed Flank Steak recipe from Food.com.
Provided by JenPo
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler; set rack 4 inches from heat. Whisk vinegar and 3 teaspoons oil together in a large bowl, then add the cabbage. Season with salt and pepper and toss thoroughly. Refrigerate.
- Slice polenta crosswise into 8 equal pieces. Heat 1/4 cup oil in a large skillet on medium heat, then add polenta and cook until golden on both sides, about 10 minutes per side. Remove to paper towel, season to taste.
- Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil without turning about 10 minutes for medium-rare, then let rest 5 minutes. Slice thinly and serve with cabbage salad and polenta rounds.
Nutrition Facts : Calories 492, Fat 32.6, SaturatedFat 8.4, Cholesterol 69.7, Sodium 139.9, Carbohydrate 12, Fiber 2.9, Sugar 7.4, Protein 37.8
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