Chili-Rubbed Steak & Bread Salad Recipe
Chili-Rubbed Steak & Bread Salad Recipe photo by Taste of Home
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Chili-Rubbed Steak & Bread Salad Recipe

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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. — Devon Delaney, Westport, Connecticut
Featured In: 32 Super Steak Recipes
TOTAL TIME: Prep: 35 min. + standing Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. + standing Grill: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving: 434 calories, 30g fat (6g saturated fat), 45mg cholesterol, 682mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 23g protein.


  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.
Originally published as Chili-Rubbed Steak & Bread Salad in Taste of Home June/July 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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justmbeth User ID: 1196484 184513
Reviewed Sep. 2, 2013

"This was a big hit, a definite do-over. It made a lot of dressing. The 1/2 cup was plenty on the salad. Would considering halving next time. Used herb garlic focaccia I had on hand. I did use 2 tbsp. of prepared horseradish instead of fresh grated. Did anyone use fresh? I was wondering how that turned out as I usually do not use fresh."

ahmom User ID: 3426126 124249
Reviewed Jul. 20, 2013

"I subbed Caesar dressing for the ranch dressing (didn't have ranch)

This was very tasty!"

[email protected] User ID: 7060486 199224
Reviewed Jun. 25, 2013

"We loved this! Made it tonight for dinner & we enjoyed the combination of ingredients that created a salad without lettuce."

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