CHILI RUBBED FLANK STEAK WITH CORN, TOMATO AND AVOCADO SALAD
Steak corn and tomatoes get kicked upstairs.
Provided by Katie Workman
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a small bowl combine the brown sugar, chili powder, paprika, garlic powder, cumin, salt, coriander and cayenne. Rub the olive oil on both sides of the steak, then rub the spice mixture over the steak and set aside.
- Preheat the grill to medium high. Grill the corn, turning as needed, until the kernels are lightly browned on all sides, about 6 minutes. Cool the corn, then slice the kernels off the cobs and place in a medium bowl.
- Grill the steak for about 4 minutes on each side, until nicely marked with grill marks, and cooked to your liking. Transfer to a cutting board and let sit for 5 to 10 minutes for the steak to reabsorb its juices. Thinly slice the meat across the grain.
- While the steak sits, add the tomatoes and scallions to the bowl with the corn. Drizzle over the olive oil, lime juice, and season with salt and pepper. Pour over the salad, and toss. Just before serving add the avocado and cilantro and toss again.
- Serve the sliced steak with the salad.
Nutrition Facts : Calories 379 kcal, Carbohydrate 15 g, Protein 35 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 295 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHILI RUBBED STEAK WITH CORN TOMATO SALSA
Time 40m
Yield 4-6
Number Of Ingredients 20
Steps:
- Put evoo, honey, lime juice and zest, minced garlic and salt and pepper in a large ziplock. Seal and shake to combine.
- Add steak to the bag, seal and shake to coat meat. Let it marinate on counter while you prepare the rub and salsa.
- Measure all ingredients into a small bowl and stir to combine.
- If using fresh corn, cut corn off cob.
- Heat a skillet on medium heat and spread corn kernels evenly around the pan. Heat until corn begins to brown on one side, stir and continue heating until roasted on all sides. *Alternatively you can grill the corn to roast it and then cut it off the kernel.
- Remove from heat and allow to cool. **Roasting the corn is optional but brings out the flavor.
- Chop all ingredients and toss together.
- Drain steak; discard juices. Rub both sides liberally and evenly with dry rub mix.
- Grill over high heat for 4-5 minutes per side for medium rare. Pull off heat and tent with foil for 10 minutes.
- Slice against the grain and serve covered with salsa. Serve extra salsa in a bowl.
CHILI-RUBBED STEAK TACOS
Provided by Ellie Krieger
Categories main-dish
Time 47m
Yield 12 Tacos (serving size is 2 tacos)
Number Of Ingredients 18
Steps:
- In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
- Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
- Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
- Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams
RIB-EYE STEAK WITH WARM TOMATO CORN SALAD
Steps:
- Pat steaks dry and sprinkle with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.
- Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Add butter, onion, and frying pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and cover skillet. Cook until corn is just tender, about 3 minutes. Remove lid, then add tomatoes and sauté, stirring, until tomatoes just begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.
- Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.
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 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.
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
CHIPOTLE-COFFEE STEAK SALAD WITH GRILLED CORN AND TOMATOES
Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.
Provided by Anna Stockwell
Categories Steak Salad Coffee Chile Pepper Cheese Cilantro Lettuce Coriander Corn Grill Lime Juice Flaming Hot Summer
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine coffee, chile powder, 2 tsp. salt, 1 tsp. brown sugar, and 1/2 tsp. coriander in a wide shallow bowl. Coat steaks evenly with rub. Let rest at room temperature 1-2 hours.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; oil grate or pan. Grill steaks, turning occasionally, until lightly charred and an instant-read thermometer inserted into the center registers 120°F, 8-10 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.
- Meanwhile, lightly brush corn and tomatoes with oil. Grill, turning often, until tender and charred in spots, 5-10 minutes for tomatoes and 10-15 minutes for corn. Let cool slightly. Transfer tomatoes to a large bowl. Cut kernels from cobs and transfer to bowl with tomatoes.
- Whisk lime juice and remaining 3 Tbsp. oil, 1 tsp. salt, 1/2 tsp. brown sugar, and 1/2 tsp. coriander in a small bowl. Pour over tomatoes and corn. Add romaine, pickled onions, cheese, and 1/2 cup cilantro and toss to combine. Top with sliced steak and more cilantro.
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 STRIP STEAKS WITH CORN RELISH
Make and share this Chili Rubbed Strip Steaks With Corn Relish recipe from Food.com.
Provided by barefootmommawv
Categories Steak
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat grill rack with non stick cooking spary. Preheat grill to high direct heat (400 degrees). Meanwhile, combine oil and lime juice in small bowl. Combine brown sugar, chili powder, paprika and garlic powder in another small bowl. Brush corn with lime juice mixture, then coat with chili powder mixture, reserving remaining lime juice mixture.
- Rub both sides of steaks with remaining chili powder mixture. Place steaks and corn on grill. Grill, uncovered, to desired doneness, turning once halfway through cooking (11 to 16 minutes for rare to medium steaks, 11 minutes for corn). Remove from grill; cover steaks to keep warm.
- For corn relish, cut grilled corn from cobs and place in medium bowl. Add reserved lime juice mixture, tomatoes, onion and parsley; toss. Season with salt to taste. Serve with steaks.
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
GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams
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