Oxmoor House
Hands-On Time
14 Mins
Total Time
29 Mins
Yield
6 servings

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

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