Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 6

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.

Devon Delaney, Princeton, NJ
Recipe by Cooking Light January 2009

Gallery

Oxmoor House

Recipe Summary

hands-on:
14 mins
total:
29 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

384 calories; calories from fat 0%; fat 13.2g; saturated fat 3g; mono fat 2g; poly fat 0.8g; protein 25.3g; carbohydrates 41.4g; fiber 3.4g; cholesterol 55mg; iron 4.2mg; sodium 565mg; calcium 88mg.
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