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Chili-Rubbed Steak & Bread Salad

 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
6 ServingsPrep: 35 min. + standing Grill: 15 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Chili-Rubbed Steak & Bread Salad (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 serving equals 434 calories, 30 g fat (6 g saturated fat), 45 mg cholesterol, 682 mg sodium, 18 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.