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

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
TOTAL TIME: Prep: 35 min. + standing Grill: 15 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
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 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.


  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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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."

Reviewed Jul. 20, 2013

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

This was very tasty!"

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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