Ranch Steak Bruschetta Salad (cooking Light)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 to prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
• 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.
• 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.
• 4 combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
• 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.
• 6 nutritional information.