Chili-Rubbed Steak & Bread Salad Recipe from Taste of Home©

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

Yield: 6 Servings

Photo by Taste of Home©

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:

1. 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.
2. 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.
3. 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.

Originally published as Chili-Rubbed Steak & Bread Salad in Taste of Home June/July 201

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