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
CHILE-RUBBED STEAK WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams
FLANK STEAK WITH BLACK BEANS AND SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve. Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste. Slice the steak; top with the black beans and serve with the slaw.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 552 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 38 grams
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
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
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.
CROCK POT STEAK AND BLACK BEAN CHILI
The weather is starting to cool off now and this is a easy chili recipe for the crock pot. This chili is very thick and rich. Makes a lot.
Provided by mary winecoff
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the beef into 1-inch cubes.
- Place beef in slow cooker and turn it on low.
- Sprinkle the chili powder, garlic powder and cumin over the meat.
- Add onion and green pepper.
- Drain and rinse the cans of beans and add them to the slow cooker.
- Add tomatoes and sugar.
- Cover and cook on low for 8 to 10 hours.
- Uncover and sir in the tomato paste.
- Season with salt and pepper.
- Garnish with sour cream and cheddar cheese.
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