Chili Rubbed Steak With Tomato Corn Salad Recipes

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

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!

RIB-EYE STEAK WITH WARM TOMATO CORN SALAD

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.

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.

CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES

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.