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.
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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Very quick & easy & really really good!