Best Chili Rubbed Steak With Tomato Corn Salad Recipes

Grilled Flank Steak And Corn Salad Recipe by Tasty image

Provided by Matthew Johnson

Categories Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

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!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

Chipotle-Coffee Steak Salad with Grilled Corn and Tomatoes image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 14

2 teaspoons finely ground coffee
1 teaspoon chipotle chile powder
3 teaspoons kosher salt, divided
1 1/2 teaspoons brown sugar, divided
1 teaspoon ground coriander, divided
2 (8-10-ounce) New York strip steaks
3 tablespoons olive oil, plus more for brushing
2 ears of corn, husked
1 pint cherry tomatoes
3 tablespoons fresh lime juice (from about 2 limes)
2 heads of romaine hearts, torn (about 8 cups)
3/4 cup Pickled Onions
1/2 cup crumbled Cotija or feta cheese (about 2.5 ounces)
1/2 cup coarsely chopped cilantro, plus more for serving

Steps:

Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.

Rib-Eye Steak with Warm Tomato Corn Salad image

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 13

3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
1/2 lb cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice

Steps:

Pat steaks dry and sprinkle with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.