Friday, February 12, 2010

Chili-Rubbed Skirt Steak and Romaine Salad with Creamy Dressing

Fast, easy, and delicious? Yes, yes, and yes!
Really, what more is there to say?
Chili-Rubbed Skirt Steak
adapted from Great Food Fast
2 teaspoons chili powder
1 teaspoons ground coriander
1 teaspoons light-brown sugar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 1/4 to 1 1/2 pound beef skirt steak, cut into 4 even pieces
1 tablespoon olive oil
Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
Place steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Romaine Heart Salad with Creamy Dressing
1/4 cup reduced-fat sour cream
2 tablespoons light mayonnaise (I hate mayo, I never buy mayo, so I used 2 tbs Greek yogurt)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 teaspoon chili powder
Coarse salt and ground pepper
2 heads romaine lettuce
1/4 cup chopped scallions

Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.

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