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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ranch Steak Bruschetta Salad (Cooking Light)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions