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
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
Reviews
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.
I subbed Caesar dressing for the ranch dressing (didn't have ranch)This was very tasty!
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We loved this! Made it tonight for dinner & we enjoyed the combination of ingredients that created a salad without lettuce.