Chili Rubbed Steak Bread Salad Recipes

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



Chili Rubbed Flank Steak With Onion Relish (South Beach Diet) image

Make and share this Chili Rubbed Flank Steak With Onion Relish (South Beach Diet) recipe from Food.com.

Provided by Cricketo

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/4 lbs flank steaks
7 teaspoons lime juice
2 1/2 teaspoons chili powder
salt
1 sweet onion, minced
1/2 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 253.2, Fat 12.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 94.9, Carbohydrate 4.5, Fiber 1, Sugar 1.5, Protein 30.6

CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS



Chili-Rubbed Flank Steak With Cabbage Salad And Polenta Rounds image

Make this filling dinner in three simple steps.

Provided by Martha Stewart

Categories     Beef Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons cider vinegar
4 teaspoons plus 1/4 cup olive oil
6 cups shredded (from half a 2-pound cabbage) red cabbage
Coarse salt and ground pepper
1 tube (18 ounces) prepared plain polenta
1 tablespoon chili powder
1 tablespoon sugar
1 1/2 pounds flank steak

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 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

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CHILI-RUBBED FLANK STEAK SALAD - EATINGWELL
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  • To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.
  • Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.
  • To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.
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