Posted by Ruth Soukup | Freezer Friendly Recipes, Main Course Recipes | 5
It’s hard to work up the motivation to cook in the summertime–it’s just too darn hot! Luckily this super easy, oh-so-flavorful spice rubbed steak takes just five minutes of prep before throwing in the freezer. Then just grill the meat to your own tastes, slice it and add it to this simple salad and voila–dinner is made! My family loved the steak-salad combination, & the salad was a breeze using pre-chopped & washed lettuce.
To make it as part of afreezer cooking day, just rub down both pieces of meat, then place theminto two bags, cover with remaining marinade, andthen throw them right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious justthrown directly on the grill.
Here is what you need:
1 cup olive oil 2 tablespoons packed brown sugar 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons garlic powder 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes 1 teaspoon season salt 2 3-4 lbs skirt steak (or ask the butcher, if you can’t find skirt steak) Cooking day only romaine lettuce cherry tomatoes, sliced croutons blue cheese crumbles blue cheese dressing or your favorite dressing
Step 1: Whisk together brown sugar, cumin, garlic powder, chili powder, onion powder, season salt, ground pepper, and red pepper flakes with olive oil.
Step 2: Place steaks in spice rub and massage spices into steaks then place in bags. (If freezing, be sure to label bags ahead of time.)
Step 3: Marinate steak in bag for at least 30 minutes or longer, or press out air from bag and freeze.
Step 4: Thaw if frozen. Grill 3-6 minutes per side(depending on how you like it), basting with additional marinade, if desired.
Step 5: Let meat rest for 5-7 minutes, then slice thin (use a very sharp knife or an electric knife if you have one) and serve on a bed of lettuce with blue cheese crumbles, croutons, and cherry tomatoes and you favorite salad dressing.
Spice Rubbed Steak Salad
This well seasoned steak brings a ton of flavor to this simple fresh salad.
Course Main Course
Cuisine American
Keyword Spice Rubbed Steak Salad
Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes
Servings 6 people
Ingredients
- 1 cup olive oil
- 2 tablespoons packed brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon season salt
- 2 3-4 lbs skirt steak or ask the butcher, if you can't find skirt steak
Cooking day only
- romaine lettuce chopped
- cherry tomatoes sliced
- croutons
- blue cheese crumbles
- blue cheese dressing or your favorite dressing
Instructions
Whisk together brown sugar, cumin, garlic powder, chili powder, onion powder, season salt, ground pepper, and red pepper flakes with olive oil.
Place steaks in spice rub and massage spices into steaks then place in bags. (If freezing, be sure to label bags ahead of time.)
Marinate steak in bag for at least 30 minutes or longer, or press out air from bag and freeze.
Thaw if frozen. Grill 3-6 minutes per side(depending on how you like it), basting with additional marinade, if desired.
Let meat rest for 5-7 minutes, then slice thin (use a very sharp knife or an electric knife if you have one) and serve on a bed of lettuce with blue cheese crumbles, croutons, and cherry tomatoes and you favorite salad dressing.
* * *
What is your favorite salad topping?
- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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