CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS
Make this filling dinner in three simple steps.
Provided by Martha Stewart
Categories Beef Recipes
Time 35m
Number Of Ingredients 8
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
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
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
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
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
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
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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GRILLED CHILI RUBBED SKIRT STEAK
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- In a small bowl, whisk together the dark chili powder, lime juice, olive oil, cumin. minced garlic cloves, paprika, garlic salt and oregano until it forms a paste.
- Rub over the skirt steak then put into a storage bag to marinate for at least 4 hours or overnight.
- To prepare: Oil a stovetop grill pan with a couple of drizzles of olive oil or oil the grates of a grill. Preheat the grill pan to high.
- Sear the steak on both sides then lower the temperature to medium and cook for 4-5 minutes per side for medium doneness. Adjust the grilling time based on thickness and desired level of doneness.
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- Season steak with salt and generous amount of dry rub on one side, and salt & pepper on the other side. Let marinate for 30 minutes while the meat comes up to room temperature. Cut the onions in thick rounds and season with salt and dry rub on both sides and put aside.
- In a small pot, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon and let marinate for 30 minutes or put in the fridge overnight.
- For the Sriracha mayo, Combine the mayo, sriracha, sesame oil, and lime juice in a small bowl and stir to combine. Will keep in the fridge for up to a week.
- Pre-heat a grill pan or BBQ grill to high. For the grill pan, cook meat for 3-5 minutes each side for medium rare and let meat rest under foil for 5 minutes. For BBQ grill, cook meat over high heat with the lid open for 3-5 minutes, flip and put the lid down for the last minute of cooking. Let meat rest. For the onions, cook 5-10 minutes each side until the onions have nice grill marks and have softened.
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