Ranch Steak Bruschetta Salad

Ranch Steak Bruschetta Salad Recipe
Oxmoor House
We're not above reaching for a bottle of supermarket ranch dressing, if we can jazz it up with horseradish. The incredible spices layered throughout this steak salad call for a spicy, sweet wine to match.
5

Outstanding

Yield:

6 servings

Recipe from

Cooking Light

Recipe Time

Hands-On: 14 Minutes
Total: 29 Minutes

Nutritional Information

Calories 384
Caloriesfromfat 0.0 %
Fat 13.2 g
Satfat 3 g
Monofat 2 g
Polyfat 0.8 g
Protein 25.3 g
Carbohydrate 41.4 g
Fiber 3.4 g
Cholesterol 55 mg
Iron 4.2 mg
Sodium 565 mg
Calcium 88 mg

Ingredients

Salad dressing:
6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
Steaks:
1 tablespoon freshly ground black pepper
2 teaspoons ground coffee
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ancho chile powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
Remaining ingredients:
1/4 cup chopped shallots
1/4 cup chopped fresh basil
1/4 cup chopped bottled roasted red bell peppers
1 tablespoon fresh lemon juice
12 cherry tomatoes, halved
6 cups loosely packed arugula
12 (1-ounce) slices French bread, toasted

Preparation

1. To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.

2. To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.

3. Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.

4. Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.

5. Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.

Note:

Devon Delaney, Princeton, NJ,

January 2009
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