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.