RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)

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Ranch Steak Bruschetta Salad (Cooking Light) image

Make and share this Ranch Steak Bruschetta Salad (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • Nutritional Information.

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