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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:
  • Total Time:
  • Servings: 1

Source: Everyday Food, December 2005


  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Dijon mustard
  • 3 teaspoons olive oil
  • 1 tablespoon red-wine vinegar
  • 1 (8 ounce) rib-eye steak
  • 5 cups (torn from a 6-ounce head) leaf lettuce
  • 4 large radishes, thinly sliced
  • 1/2 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.

Cook's Notes

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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