Chili-Rubbed Steak and 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.
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.
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon pepper
- 2 teaspoons brown sugar
- 1 tablespoon prepared mustard
- 1 cup ranch salad dressing
- 1 small red onion halved and thinly sliced
- 1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)
- 2 cups cubed multigrain bread
- 2 tablespoons finely grated horseradish
- 3 large tomatoes cut into 1-inch pieces
- 1 medium cucumber cut into 1-inch pieces
- Carbohydrate 10.2313597228872 g
- Cholesterol 12.32 mg
- Fat 20.6383026501443 g
- Fiber 1.10098871193513 g
- Protein 1.1191748238093 g
- Saturated Fat 3.17564029708068 g
- Serving Size 1 1 serving (102g)
- Sodium 373.225644254659 mg
- Sugar 9.13037101095203 g
- Trans Fat 1.45805827458974 g
- Calories 225 calories
Step-by-step
- 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 145degrees; medium, 160degrees; well-done, 170degrees). 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.
A Busy Mom's Guide to a Delicious and Easy Weeknight Meal: Chili-Rubbed Steak and Bread Salad
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need meals that are quick, easy, and most importantly, delicious enough to satisfy my family's picky palates. This Chili-Rubbed Steak and Bread Salad recipe has become a lifesaver. It’s a flavorful, satisfying dish that comes together in under 30 minutes, leaving me with more time to focus on what truly matters – my family.
The beauty of this recipe lies in its simplicity. The chili-rubbed steak adds a burst of smoky flavor, while the bread salad offers a delightful textural contrast. The creamy ranch dressing, combined with the tangy horseradish and mustard, creates a harmonious balance of flavors that leaves you wanting more. It’s a fantastic way to use up leftover bread, too, making it even more budget-friendly. I often double the bread salad recipe and have leftovers for lunch the next day, saving me even more time in the morning.
Choosing the Right Steak: I usually opt for a top sirloin steak because it’s relatively lean, affordable, and grills beautifully. However, feel free to experiment with other cuts like skirt steak or flank steak. Just adjust the grilling time accordingly to achieve your desired level of doneness. A meat thermometer is your best friend here – no more guessing games about whether your steak is cooked perfectly!
Making it Your Own: This recipe is incredibly versatile. Feel free to customize it to your liking. Add different vegetables to the bread salad, such as bell peppers, avocado, or even some crumbled feta cheese for a tangy kick. If you're not a fan of horseradish, you can easily omit it or substitute it with another ingredient, like a little bit of garlic powder. The possibilities are endless!
The Secret to Perfectly Grilled Steak: The key to a juicy, flavorful steak is to let it come to room temperature before grilling. This ensures even cooking. Don't overcrowd the grill; give each steak plenty of space to cook properly. And remember, it's always better to slightly undercook the steak, as it will continue to cook a bit as it rests.
Beyond Dinner: This Chili-Rubbed Steak and Bread Salad is so versatile; it works just as well for a casual weeknight dinner as it does for a weekend barbecue. I often make a larger batch and have it for lunch the next day. The flavors actually deepen overnight, making it even more delicious! It's perfect for potlucks, too. It's impressive enough to serve to guests, but easy enough to prepare in advance.
A Word on the Dressing: The homemade dressing elevates this dish to another level. The combination of ranch dressing, horseradish, and mustard creates a unique and incredibly flavorful dressing. You can easily adapt this recipe to your preferences, though. If you prefer a more tangy dressing, add more mustard. If you want it creamier, use more ranch.
In Conclusion: This Chili-Rubbed Steak and Bread Salad is more than just a recipe; it's a solution for busy weeknights. It’s quick, easy, delicious, and flexible enough to adapt to your preferences and dietary needs. It's become a staple in my family's weekly meal rotation, and I hope it becomes a favorite in yours, too. Enjoy!
Pro-Tip: Prep the bread salad ingredients ahead of time to save even more time on busy weeknights. You can chop the vegetables and toast the bread earlier in the day or even the night before. Just store them separately in airtight containers in the refrigerator.
