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 | ingredients |
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½ teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon Dijon mustard
3 teaspoons olive oil
1 tablespoon red-wine vinegar
1 rib-eye steak (8 ounces)
5 cups leaf lettuce (torn from a 6-ounce head)
4 large radishes, thinly sliced
Half a small red onion, halved and thinly sliced (1/3 cup)
Coarse salt and ground pepper
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Chili-Rubbed Steak and Salad |
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Serves 1 | Prep time: 20 minutes | Total time: 20 minutes |
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Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
- Make salad dressing: In a medium bowl, stir together ¼ teaspoon chili powder, ¼ teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
- Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
- Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
Per serving: 741 calories; 54.6 grams fat; 47.3 grams protein; 16 grams carbohydrates; 8 grams fiber
Note: You can also use this rub on boneless, skinless chicken breast or a thick cut of salmon or other full-flavored fish; serve over the salad just as you would the steak.
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