Chili-Rubbed Steak & Bread Salad

Steak & Bread Salad

Prep: 35 min. + Standing

Grill: 15 min. 

Makes: 6 Servings

2 tsp. chili powder

2 tsp. brown sugar

1/2 tsp. salt 

1/2 tsp. pepper

1 beef to sirloin steak (1 in. thick and 1-1/4 ibs.)

2 cps. cubed multigrain bread

2 tbs. olive oil

1 cp. ranch dressing

2 tbs. finely grated horseradish

1 tbs. prepared mustard

3 lg. tomatoes, cut into 1-in. pieces

1 med. cucumber, cut into 1-in. pieces

1 small red onion, halved and thinly sliced

1. 

Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 mins.

2.

Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 mins 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 mins on each side or until meat reaches desired doneness (for med-rare, a thermometer should read 145 degrees; med 160, well-done 170); let stand 5 mins.

4.

In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cp. dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.