CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

I am always looking for salads that don’t make you feel like you are eating a salad, but an actual meal.This does the trick. Not only that, but it makes you feel summer is coming with the basil and char on the steak and peppers. I can feel my feet in the sand now and the waves crashing on the beach….oh wait I don’t live in California anymore. Scratch that. I can feel the extreme Texas heat and bugs everywhere, but hey, summer anywhere is still summer.

Prep the veggies to be charred:

Cook the steak:

All Done:

vegetables

CHILI RUBBED STEAK AND ROASTED PEPPER SALAD

PREP TIME: 
COOK TIME: 
TOTAL TIME: 
Smoky Steak tops crisp lettuce and sweet veggies
Author: Meagan { I Eat Therefore I Cook}
Serves: 2

INGREDIENTS

FOR THE SALAD:

  • 4 Cups Romaine Lettuce, Shredded
  • 8 oz skirt steak
  • 1 TBSP Olive Oil
  • 2 Bell Peppers
  • 3 Shallots
  • 2 TBSP Grated Parmesan Cheese
  • ¼ Cup Basil, Shredded
  • 4 TBSP Red Wine Vinegar
  • FOR THE STEAK RUB:
  • 2 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Cayenne Pepper
  • 1 TBSP Salt
  • 1 TBSP Ground Pepper

FOR THE CROUTONS:

  • 2 Ciabatta Rolls
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Olive Oil

INSTRUCTIONS

  1. In a small bowl, 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 the fridge for at least 40 minutes to overnight.
  2. Preheat the broiler and grill pan on high. Chop bell pepper into ½ inch slices. Slice shallot into thin ¼ inch rings. In a large bowl, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite-sized pieces. On a 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 a steak by placing on a hot grill pan for 3 minutes per side.
  5. Serve salad. Place romaine on the bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese, and steak. Drizzle red wine vinegar over top.
  6. ENJOY!