Chili Rubbed Steak and Roasted Pepper Salad
photo by I Eat Therefore I C
- Ready In:
- 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. 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. 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. 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. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side.
- 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.
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RECIPE SUBMITTED BY
<p>Find all the original Recipes @ www.ieatthereforeicook.com</p> <p><span style=color: #6d6d6d; font-family: museo-sans-1, museo-sans-2, Neuton, 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Tahoma, sans-serif; font-size: 19px; line-height: 26.43199920654297px;>As California Transplant in Texas, I have my foot in two food cultures. California has its fresh produce and multicultural influence, and Texas has its Tex-Mex and BBQ. I love both, along with being outside, naps, yoga and science. I hate doing laundry. A lot. My teaching job and cooking schedule keeps me pretty busy, I however have time for the occasional vacation</span></p>