Chili-Rubbed Steak & Bread Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
2 teaspoons chili powder |
2 teaspoons brown sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 beef top sirloin steak (1 inch thick and 1-1/4 pounds) |
2 cups cubed multigrain bread |
2 tablespoons olive oil |
1 cup ranch salad dressing |
2 tablespoons finely grated horseradish |
1 tablespoon prepared mustard |
3 large tomatoes, cut into 1-inch pieces |
1 medium cucumber, cut into 1-inch pieces |
1 small red onion, halved and thinly sliced |
Directions:
1. Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
2. 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.
3. 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 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
4. 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. Yield: 6 servings.
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