Chili Rubbed Steak And Roasted Pepper Salad Recipe

Name: Chili Rubbed Steak And Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups romaine lettuce, Shredded; 8 ounces skirt steaks; 1 tablespoon olive oil; 2 bell peppers; 3 shallots; 2 tablespoons grated parmesan cheese; 1/4 cup basil, Shredded; 4 tablespoons red wine vinegar; FOR THE STEAK RUB; 2 tablespoons chili powder; 1 tablespoon brown sugar; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 tablespoon salt; 1 tablespoon ground pepper; FOR THE CROUTONS; 2 ciabatta rolls; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon olive oil

Servings: persons

4 cups romaine lettuce, Shredded
8 ounces skirt steaks
1 tablespoon olive oil
2 bell peppers
3 shallots
2 tablespoons grated parmesan cheese
1/4 cup basil, Shredded
4 tablespoons red wine vinegar
FOR THE STEAK RUB
2 tablespoons chili powder
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
FOR THE CROUTONS
2 ciabatta rolls
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon olive oil

1
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
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
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
4. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side.
5
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.
6
ENJOY!

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups romaine lettuce, Shredded, 8 ounces skirt steaks, 1 tablespoon olive oil, 2 bell peppers, and more.

Yes, Chili Rubbed Steak And Roasted Pepper Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chili Rubbed Steak And Roasted Pepper Salad

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