Chili-Rubbed Steak with Roasted Pepper Salad

1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt and pepper. Mix together. Rub on both sides of the skirt steak. Place in a container and place it in the fridge for at least 40 minutes up to overnight.

2. Preheat the broiler and a grill pan on high heat. Remove the stem and seeds from the bell pepper then chop it into 1/2 inch slices. Slice shallot into thin 1/4 inch rings. Put the pepper and shallot into a large bowl and toss with the olive oil. Spread out the veggies on a baking sheet. Slice the ciabatta rolls into bite sized pieces. On a separate baking sheet, toss the ciabatta cubes with the olive oil. Sprinkle garlic and onion powder on bread. Place both pans in the oven, with veggies on the upper rack and bread on lower rack. Cook for 15 minutes.

3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred. Remove pans from oven.

4. Meanwhile, cook steak by placing on a hot grill plan for 3 minutes per side. Remove it from the pan and allow it to rest for a few minutes before slicing across the grain.

5. Serve the salad. Place half of the Romaine on two plates. Then add half of the veggies on each plate, then add half of the croutons, basil, Parmesan cheese and steak. Drizzle red wine vinegar over top. Enjoy!