Spice Rubbed Flank Steak Salad Recipe By Tasty

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!

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
• Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
• Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
• For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
• For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

SPICE-RUBBED FLANK STEAK WITH BUTTERNUT SQUASH-PEPPER BACON SALAD

Steps:

• To prepare the spice rub: Combine all the rub ingredients in a bowl and mix well. To prepare the steak: Generously coat the steak with the rub. Cover, refrigerate, and let it cure for 4 to 6 hours. Lightly rinse the cured steak under running water to remove excess rub. Set on a plate and refrigerate, uncovered, until ready to cook. To prepare the salad: Preheat the oven to 375 degrees. Heat a very large ovenproof sautepan over high heat until very hot. Add the diced bacon and cook until crispy. Remove the bacon from the pan, and drain on paper towels. Set aside. Add the olive oil to the dripping in the pan and heat until smoking hot. Add the squash and let sit, without stirring, until brown, about 4 minutes. Toss and repeat. Add the onions, set the pan in the oven, and cook until the squash is tender about 15 minutes. Remove from the oven, add the vinegar, garlic, mustard, oregano, pepper and salt, and mix well. Add the bacon to the salad and mix well. Keep warm until ready to serve. To grill the steaks: Oil the grill and heat until very hot (to test, you should be able to hold your hand over the grill for no more than 5 seconds.) Place the steaks on the grill and cook 3 to 4 minutes per side for medium doneness. Let the steak sit for about 2 minutes, then slice very thin across the grain at a 45 degree angle. To serve: Distribute the warm salad among 6 plates and top with slices of steak.

JAZZY STEAK SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• Rub the steak with 2 tablespoons of olive oil, the Jazzy spice blend, and 1 teaspoon salt. Let marinate in the refrigerator until ready to grill.
• In a medium bowl, toss together the remaining 2 tablespoons olive oil, the garlic, green beans, tomatoes, bell peppers, and remaining teaspoon of salt. Spread the vegetables on the prepared baking sheet and bake for 15 minutes, until the tomatoes are just beginning to burst.
• Add the sliced shallot to a medium bowl. Break up the shallots with your fingers so you are left with individual rings. Sift the cornstarch over the shallots and toss to coat.
• Heat 2 inches (5 cm) of oil in a large skillet until it reaches 350˚F (180˚C).
• Working in batches, fry the shallots for 2 minutes, flipping halfway through, until golden brown. Transfer to a paper towel-lined plate to drain and season with salt.
• Heat a griddle pan over medium-high heat. Sear the steak for 2-3 minutes on each side, depending on thickness, until medium-rare or cooked to your desired temperature. Let rest while you prepare the dressing, then slice.
• Make the dressing: In a medium bowl, mix together the yogurt, sour cream, lemon juice, Jazzy spice blend, mustard. Thin with water if necessary. Season with salt and pepper.
• Assemble the salad: In a large bowl, toss the roasted vegetables with the lettuce. Top with the sliced steak and fried shallots. Drizzle with the dressing. Divide between bowls and serve with more dressing on the side.
• Enjoy!