CHILI AND COFFEE-RUBBED STEAKS
Steps:
- Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
- Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
- Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.
CHILI-RUBBED STEAK AND SALAD
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
- Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
- Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
Nutrition Facts : Calories 741 g, Fat 54 g, Protein 47 g
DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
- Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
- Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
- Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
- Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
- Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.
CHILI-RUBBED STEAK & BREAD SALAD
We love skirt steak in our house. To make it a meal, I created a ranch-inspired bread salad with the best flavor combinations - creamy, tangy, sweet and fresh. - Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes., Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard., Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.
Nutrition Facts : Calories 434 calories, Fat 30g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
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
CHILI-RUBBED STEAK WITH BLACK BEAN SALAD
Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Rub steak with chili powder and salt. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°)., Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 367 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 762mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges
CHILI RUBBED FLANK STEAK WRAP
Make and share this Chili Rubbed Flank Steak Wrap recipe from Food.com.
Provided by Tricia Foley
Categories Steak
Time 30m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and place rack about 6" from heat source.
- Line a broiling pan with foil.
- Combine tomato paste, chili powder and a pinch of salt in a small bowl.
- Rub tomato mixture onto steak, using fingers to press as much as possible onto meat.
- Place steak on pan and broil for about 6 minutes per side for medium rare.
- Remove steak to a cutting board and let stand for 10 minutes.
- Working against the grain, cut steak into very thin slices.
- Heat tortillas.
- Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each.
- Arrange equal amount of steak on each tortilla, placing it on salsa.
- Sprinkle 1/4 cup cheeseand 1/4 cup lettuce over steak.
- Carefully roll each tortilla into a thich cylinder, tucking in sides as you go.
- Cut in half crosswise and secure with toothpicks.
- Enjoy.
Nutrition Facts : Calories 549.4, Fat 24.6, SaturatedFat 11.2, Cholesterol 76.2, Sodium 1148.3, Carbohydrate 43, Fiber 4.2, Sugar 4.8, Protein 38.5
CHILI LIME RUBBED STEAK RECIPE
Yield 6
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
- Rub mixture deep into both sides of the steak.
- Set seasoned steaks on a plate and let rest for 10 minutes.
- Meanwhile, preheat your grill or pan to medium-high heat.
- Place steaks on hot grill or pan.
- Cook for 5-7 minutes on each side, or until they reach desired wellness.
Nutrition Facts : Servingsize 1 serving
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 SKIRT STEAK
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
- Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
- Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
More about "chili rubbed steak bread salad recipes"
CHILI RUBBED STEAK WITH CORN TOMATO SALSA - KIWI AND …
From kiwiandcarrot.com
GRILLED CHILI-RUBBED STEAK SALAD WITH ROASTED SHALLOT
From foodandwine.com
CHILI-RUBBED FLANK STEAK SALAD RECIPE - EATINGWELL
From eatingwell.com
CHILI-RUBBED STEAK AND SALAD RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GRILLED CHILI-RUBBED FLANK STEAK – RECIPES COLLECTION
From recipescollection.org
CHILI RUBBED FLANK STEAK RECIPE - RECIPE BOOK
From lapakcook.blogspot.com
CHILI-RUBBED STEAK WITH BLACK BEAN SALAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
GRILLED CHILI RUBBED SKIRT STEAK - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CHILI-RUBBED STEAK WITH ROASTED PEPPER SALAD | TASTY KITCHEN: A …
From tastykitchen.com
CHILI-RUBBED SKIRT STEAK - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
CHILI RUBBED FLANK STEAK RECIPE - FOOD NEWS
From foodnewsnews.com
CHILI-RUBBED STEAK WITH BLACK BEAN SALAD - PLAIN.RECIPES
From plain.recipes
CHILI-RUBBED STEAK TACOS : RECIPES : COOKING CHANNEL RECIPE | ELLIE ...
From cookingchanneltv.com
CHILI-RUBBED STEAK & BREAD SALAD - DAIRY FREE RECIPES
From fooddiez.com
CHILI-RUBBED STEAK & BREAD SALAD - TASTE OF HOME
From stage.tasteofhome.com
CHILI-RUBBED STEAK & BREAD SALAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS
From fooddiez.com
CHILI-RUBBED STEAK & BREAD SALAD | RECIPE | BREAD SALAD, EASY …
From pinterest.com
CHILI RUBBED STEAK AND BREAD SALAD | SKIRT STEAK, BREAD SALAD, BEEF …
From pinterest.com
CHILI-RUBBED STEAK WITH BLACK BEAN SALAD - VISUALIZATION WOMAN
From vizw.org
CHILI-RUBBED FLANK STEAK WRAPS RECIPE | MYRECIPES
From myrecipes.com
CHILI-RUBBED STEAK AND SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
BEST COOKING CHEESE RECIPES: CHILI RUBBED STEAK AND ROASTED …
From worldbestcheeserecipes.blogspot.com
SOUTHWESTERN COBB SALAD (W/ CHILI-RUBBED STEAK) / THE GRATEFUL …
From thegratefulgirlcooks.com
CHILI-RUBBED STEAK & BREAD SALAD | RECIPE | BREAD SALAD, GRILLED …
From pinterest.co.uk
CHILI-LIME STEAK SALAD - OUR BEST BITES
From ourbestbites.com
THE CHEF'S HAT - CHILI-RUBBED STEAK & BREAD SALAD | FACEBOOK
From facebook.com
You'll also love