Best Chili Rubbed Steak Bread Salad Recipes

CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS

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-RUBBED SKIRT STEAK

Steps:

• Heat the broiler with the rack 4 inches from the heat. In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
• Place the steaks on a rimmed baking sheet or broiler pan. Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness. Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
• Remove foil and divide steaks among 4 serving plates. Drizzle with any accumulated juices from the platter.
• In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine. Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice the hearts in half lengthwise. Place one half on each plate; top with the dressing. Sprinkle with the scallions and serve.

BREAD BOWL CHILI

Steps:

• In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,, shredded cheddar cheese, sliced green onions and sour cream if desired.

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!

CHILI RUBBED FLANK STEAK WITH ONION RELISH (SOUTH BEACH DIET)

Steps:

• Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
• Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
• Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
• Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
• Cut steak at an angle against the grain. Serve topped with onion relish.