Dry Rubbed Hanger Steak with Bean Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

Serve your customers juicy, grilled BBQ-rubbed steak served on top of a spicy mound of great northern, kidney, pinto and black bean salad.

Ingredients

Serving Size: 6 oz meat / 1/2 cup bean salad
Prep Time: 20 minutes
Cook Time: 4 minutes

12 x 6-oz - Hanger or strip steaks
Olive oil - As needed

Spicy Bean Salad (Yields 1-1/2 qt)
3 cups - Bush’s Beans, mixture (Cannellini or Great Northern,Black, Kidney, Pinto), drained and rinsed
2 cups - Peppers, bell, yellow and red, diced
1-1/2 cups - Onions, red, minced
1/2 cup - Cilantro, fresh, chopped
2 Tbsp - BBQ Dry Rub
1/3 cup - Lemon and lime juice, fresh, plus zest
1/3 cup - Canola oil
1/4 cup - Olive oil

BBQ Dry Rub (Yields 2/3 cup)
1/4 cup - Chili powder
2 Tbsp - Smoked paprika
1 Tbsp - Kosher salt
1 Tbsp - Ground cumin
1 tsp - Garlic powder
1 tsp - Oregano leaves
1 tsp - Pepper, black, ground

Steps

1. Brush steaks with oil. Sprinkle each generously with BBQ Dry Rub. Reserve at least 2 Tbsp BBQ Dry Rub for Spicy Bean Salad. Cover and refrigerate at least 4 hours.
To serve: Grill steak 2–3 minutes per side or to desired doneness. Let rest 5 minutes. Slice and lay over top of 1/2 cup Spicy Bean Salad.

To make Spicy Bean Salad:
1. In large bowl, combine beans, peppers, onions and cilantro. Mix well.
2. In small bowl, combine lemon/lime juice, zest and 2 Tbsp reserved BBQ Dry Rub. Whisk in oils. Pour over beans and toss gently to coat. Cover and refrigerate 4 hours. Reserve chilled for service.

To make BBQ Dry Rub:
1. Combine all spices, mix well. Cover. Store in cool, dry place. Use as directed above.

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The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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