Ranch Steak Bruschetta Salad (Cooking Light) Recipe

Name: Ranch Steak Bruschetta Salad (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad dressing; 6 tablespoons ranch dressing; 1 1/2 tablespoons prepared horseradish; Steaks; 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; Remaining ingredients; 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)

Servings: persons

Salad dressing
6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
Steaks
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
Remaining ingredients
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)

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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad dressing, 6 tablespoons ranch dressing, 1 1/2 tablespoons prepared horseradish, Steaks, and more.

Yes, Ranch Steak Bruschetta Salad (Cooking Light) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ranch Steak Bruschetta Salad (Cooking Light)

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