Chilli Rubbed Skirt Steak Sandwiches With Peppers And Salad Recipes

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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.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS



Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

  • In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

CHILI-RUBBED SKIRT STEAK



Chili-Rubbed Skirt Steak image

We like to prepare these steaks in the broiler throughout the winter months, but you can also prepare them any time on an outdoor grill or in a grill pan.

Yield serves 4

Number Of Ingredients 14

2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon light brown sugar
1/2 teaspoon dried oregano
Coarse salt and fresh ground pepper
1 1/4 to 1 1/2 pounds beef skirt steak, cut into 4 pieces
1 1/2 teaspoons olive oil
1/4 cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon chili powder
Coarse salt and fresh ground pepper
2 heads romaine lettuce
1/4 cup chopped scallions

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.

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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