Chili Rubbed Steak Bread Salad Recipes

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CHILI-RUBBED STEAK AND SALAD



Chili-Rubbed Steak and Salad image

Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 10

1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1 teaspoon Dijon mustard
3 teaspoons olive oil
1 tablespoon red-wine vinegar
1 (8 ounce) rib-eye steak
5 cups (torn from a 6-ounce head) leaf lettuce
4 large radishes, thinly sliced
1/2 small red onion, halved and thinly sliced (1/3 cup)
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 741 g, Fat 54 g, Protein 47 g

CHILI-RUBBED STEAK TACOS



Chili-Rubbed Steak Tacos image

Provided by Ellie Krieger

Categories     main-dish

Time 47m

Yield 12 Tacos (serving size is 2 tacos)

Number Of Ingredients 18

1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Steps:

  • In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
  • Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
  • Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
  • Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams

CHILI-RUBBED STEAK & BREAD SALAD



Chili-Rubbed Steak & Bread Salad image

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

2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
2 cups cubed multigrain bread
2 tablespoons olive oil
1 cup ranch salad dressing
2 tablespoons finely grated horseradish
1 tablespoon prepared mustard
3 large tomatoes, cut into 1-inch pieces
1 medium cucumber, cut into 1-inch pieces
1 small red onion, halved and thinly sliced

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 STEAK AND ROASTED PEPPER SALAD



Chili Rubbed Steak and Roasted Pepper Salad image

Make and share this Chili Rubbed Steak and Roasted Pepper Salad recipe from Food.com.

Provided by I Eat Therefore I C

Categories     Steak

Time 30m

Yield 2 Salads, 2 serving(s)

Number Of Ingredients 18

4 cups romaine lettuce, Shredded
8 ounces skirt steaks
1 tablespoon olive oil
2 bell peppers
3 shallots
2 tablespoons grated parmesan cheese
1/4 cup basil, Shredded
4 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
2 ciabatta rolls
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon olive oil

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!

Nutrition Facts : Calories 493.2, Fat 26.8, SaturatedFat 6.8, Cholesterol 78.2, Sodium 3800.2, Carbohydrate 35.6, Fiber 10.1, Sugar 12.1, Protein 32.2

CHILI-RUBBED STEAK WITH BLACK BEAN SALAD



Chili-Rubbed Steak with Black Bean Salad image

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

1 beef flank steak (1 pound)
4 teaspoons chili powder
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa verde
Minced fresh cilantro, optional

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 SKIRT STEAK



Chili-Rubbed Skirt Steak image

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

4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
Coarse salt and ground pepper
2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

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

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER



Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
  • Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

GARLIC-AND-CHILI-RUBBED STEAKS



Garlic-and-Chili-Rubbed Steaks image

Categories     Beef     Garlic     Marinate     Backyard BBQ     Steak     Spice     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce
four 1-inch-thick strip or shell steaks

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 RIB-EYE STEAKS



Chili-Rubbed Rib-Eye Steaks image

Provided by Stephan Pyles

Categories     Beef     Backyard BBQ     Steak     Hot Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/4 cup Red Chili Powder
1/4 cup paprika
2 tablespoons coarse salt
1 1/2 tablespoons sugar
4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
Nonstick vegetable oil spray
Pico de Gallo
Accompaniment: Red Chile Onion Rings

Steps:

  • Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
  • Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

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