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 a freezer cooking day, just rub down both pieces of meat, then place them into two bags, cover with remaining marinade, and then throw them right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just thrown 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 dressingStep 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
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.
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What is your favorite salad topping?
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Hi there, I’m currently collating a list of “freezer friendly” recipes I can make for my partner and I before our baby arrives (3 months to go now!!)
I was just wondering how long this would last in the freezer – e.g. could it be left in the freezer for a month+ or is it more appropriate to be left for a week or two at most? (I know the meat would be fine, its the marinate I’m not certain on?)
Thanks for the help 🙂 xxx
The spice rubbed steak(along with marinade) could be kept in the freezer for at least 1 month. 🙂
Are you sure that’s skirt steak? It almost looks like flank? Reason I ask is i just used a bunch of skirt steak and it was quite thin, alot thinner then this was. either way it looks great just kinda confused on that cut.
Hi Sunny,
The grocery store was out of skirt steak(which the recipe calls for) but the butcher suggested a piece of meat that was comparable. 🙂
Yum! This looks great! I bet it would also be great over potato’s on the grill! I may have to try this one out this week!