CHILE-RUBBED STEAK WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
- Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.
Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams
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 SKIRT STEAK
We like to prepare these steaks in the broiler throughout the winter months, but you can also prepare them any time on an outdoor grill or in a grill pan.
Yield serves 4
Number Of Ingredients 14
Steps:
- Heat the broiler with the rack 4 inches from the heat. In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
- Place the steaks on a rimmed baking sheet or broiler pan. Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness. Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
- Remove foil and divide steaks among 4 serving plates. Drizzle with any accumulated juices from the platter.
- In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine. Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice the hearts in half lengthwise. Place one half on each plate; top with the dressing. Sprinkle with the scallions and serve.
SOUTHWESTERN CHILI-RUBBED SKIRT STEAK
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
- Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.
Nutrition Facts : Calories 383 g
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
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
CHILE-RUBBED SKIRT STEAK TACOS
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
- Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
- Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
- Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.
CHILI-RUBBED SKIRT STEAK TACOS
This flavorful steak taco recipe from actress Eva Longoria's book "Eva's Kitchen" makes an authentic Mexican entree or appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Lightly oil a grill pan and preheat over medium-high heat.
- Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
- Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
- Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.
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