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.
6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
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)
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
How to Make It
To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
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.
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.
Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
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.
I've been trying a few of the dinner salads on My Recipes - getting ready for summer! This one was everyone's favorite. We don't eat very much red meat, so this was a real treat. Also, it was a great way to eat some beef, without having to purchase (and then consume!) a large amount. The rub was flavorful and the tomato mixture was delicious! I used a mix of head lettuce (makes it more substantial) and spinach/arugula. I also used slices of fresh mozzarella - two of my kids are running track and I wanted to add a little extra protein! Definitely a keeper!
Quick, easy with excellent flavors using items you most likely buy / have on hand every week. I made this recipe last night for a weeknight meal and both my husband and I really enjoyed the bold flavors. Any lean steak variety will do for this one, and we used spring mix salad in lieu of only arugula, but otherwise made as directed. Definitely a filling recipe and I served along with some summer crisp corn for a full meal. Very easy to make and whips up in a snap; looks very appealing on the plate too - Absolutely a keeper recipe; Enjoy!
This recipe has become one of the favorites in our family! It's often requested on summer birthdays. Not only is it very tasty but it's also easy and fast to make. I highly recommend adding this to your recipe book. :) Tip-double the tomatoes.
My friend made this for dinner for me last night and it was delicious. Because she was distracted while trying to cook she forgot the spice rub on the steak, but I didn't even miss it. The dressing is really flavorful. Perfect for a hot summer night when the temps were in the 101-degree range!
This was delicious and even the picky eaters in my household enjoyed it! I was out of cumin so I used coriander instead--steak was well-seasoned, although next time I will definitely use cumin! Also next time I will double the amount of the vegetables to spoon over top of the salad. The dressing was so tasty and simple to prepare, and the seasoning is unusual and good. I also used spinach instead of arugula, and herb-seasoned French bread instead of plain. I will definitely make this again!
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