Chili-Rubbed Steak and Salad Recipe | PBS Food

Chili-Rubbed Steak and Salad

Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.


Prep time: 20 Minutes

Total time: 20 Minutes

Yield: Serves 1



  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Dijon mustard
  • 3 teaspoons olive oil
  • 1 tablespoon red-wine vinegar
  • 1 rib-eye steak (8 ounce)
  • 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


  1. Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
  2. 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.
  3. Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.


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.

Nutrition Info

Per serving: 741 calories; 54.6 grams fat; 47.3 grams protein; 16 grams carbohydrates; 8 grams fiber
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