Chili-Rubbed Steak With Roasted Pepper Salad Recipe

Name: Chili-Rubbed Steak With Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 MAIN DISH:; 8 ounces, weight Skirt Steak; 2 whole Bell Peppers; 3 whole Shallots; 1 Tablespoon Olive Oil; 4 cups Romain Lettuce, Shredded; 1/4 cups Basil Shredded; 2 Tablespoons Grated Parmesan Cheese; 4 Tablespoons Red Wine Vinegar; FOR THE CROUTONS:; 2 whole Ciabatta Rolls; 1 Tablespoon Olive Oil; 1 Tablespoon Garlic Powder; 1 Tablespoon Onion Powder

Servings: persons

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 MAIN DISH:
8 ounces, weight Skirt Steak
2 whole Bell Peppers
3 whole Shallots
1 Tablespoon Olive Oil
4 cups Romain Lettuce, Shredded
1/4 cups Basil Shredded
2 Tablespoons Grated Parmesan Cheese
4 Tablespoons Red Wine Vinegar
FOR THE CROUTONS:
2 whole Ciabatta Rolls
1 Tablespoon Olive Oil
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder

1
1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt and pepper. Mix together. Rub on both sides of the skirt steak. Place in a container and place it in the fridge for at least 40 minutes up to overnight.
2
2. Preheat the broiler and a grill pan on high heat. Remove the stem and seeds from the bell pepper then chop it into 1/2 inch slices. Slice shallot into thin 1/4 inch rings. Put the pepper and shallot into a large bowl and toss with the olive oil. Spread out the veggies on a baking sheet. Slice the ciabatta rolls into bite sized pieces. On a separate baking sheet, toss the ciabatta cubes with the olive oil. Sprinkle garlic and onion powder on bread. Place both pans in the oven, with veggies on the upper rack and bread on lower rack. 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. Remove pans from oven.
4
4. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side. Remove it from the pan and allow it to rest for a few minutes before slicing across the grain.
5
5. Serve the salad. Place half of the Romaine on two plates. Then add half of the veggies on each plate, then add half of the croutons, basil, Parmesan cheese and steak. Drizzle red wine vinegar over top. 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 21 ingredients. The key ingredients include: FOR THE STEAK RUB, 2 Tablespoons Chili Powder, 1 Tablespoon Brown Sugar, 1 Tablespoon Paprika, and more.

Yes, Chili-Rubbed Steak With 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 With Roasted Pepper Salad

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