Chili Rubbed Steak And Roasted Pepper Salad Food

STEAK TACOS WITH BELL PEPPER-RADISH SALAD

Steps:

• Preheat a grill to medium high. Combine the lime zest, chile powder, 1 tablespoon vegetable oil and 2 teaspoons honey in a small bowl. Rub all over the steak; season with salt and a few grinds of pepper. Let marinate at room temperature, 10 minutes.
• Meanwhile, pulse the cilantro, scallions, lime juice, the remaining 1 teaspoon honey and 1/2 teaspoon salt in a blender until chunky. Slowly add the remaining 1/4 cup vegetable oil and 2 tablespoons water and blend until smooth. Pour half the dressing into a large bowl (reserve the rest for topping). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper.
• Grill the steak until well marked, 4 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Warm the tortillas as the label directs. Thinly slice the steak. Serve on the tortillas and top with the queso fresco, reserved dressing and more cilantro. Serve with the bell pepper salad and lime wedges.

CHILI-RUBBED STEAK AND SALAD

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.

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.

DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS

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.

GARLIC-AND-CHILI-RUBBED STEAKS

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.

CHILI-RUBBED SKIRT STEAK

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.

RACHAEL RAY'S ROASTED POBLANO STEAK CHILI

Steps:

• Preheat broiler to high.
• To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
• Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
• After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
• While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
• Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
• Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
• To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.

STEAK, ROASTED PEPPER & PEARL BARLEY SALAD

Steps:

• Put the pearl barley in a large pan of water. Bring to the boil and cook vigorously for 25-30 mins or until tender. Drain thoroughly and transfer to a bowl.
• Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the peppers on a baking tray with the onion wedges, toss in 1 tbsp olive oil and roast for about 20 mins until tender.
• While the peppers are roasting, rub the steak with a little bit of oil and season. Cook in a non-stick frying pan for 3-4 mins each side, or to your liking. Set aside to rest for a few mins. Mix the cooked peppers and onions into the barley. Stir though the watercress, lemon juice and some seasoning. Thinly slice the steaks, place on top of the salad and serve with lemon wedges, if you like.

CHILI-RUBBED SKIRT STEAK

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 & BREAD SALAD

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.

CHILI STEAK & PEPPERS

Steps:

• Combine the chili sauce, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; brush over steak. Broil steak 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute onion and green and yellow peppers in oil until tender. Add the garlic, pepper and remaining salt; cook 1 minute longer. In a small bowl, combine sour cream and horseradish. Slice steak and serve with pepper mixture and sauce.

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

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!