RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)

facebook share image   twitter share image   pinterest share image   E-Mail share image



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.

ahmed labed
[email protected]

This recipe is a keeper! I'll be making it again and again.


Kalifa khan
[email protected]

I can't believe how good this salad is! It's definitely going into my regular rotation.


Candice Cheesman
[email protected]

This salad is a bit pricey to make, but it's worth it for a special occasion.


manana John
[email protected]

I added some grilled shrimp to this salad and it was amazing! It's now my favorite way to eat shrimp.


Dineth Lkuser
[email protected]

I'm not a big fan of blue cheese, so I used feta instead. It was still really good.


Abdullah Alpavel
[email protected]

This salad is a great way to use up leftover steak. It's also a great option for a weeknight meal.


Khushi Shahi
[email protected]

I love how easy this recipe is to make. I can have it on the table in under 30 minutes.


Abban Ali
[email protected]

I've tried many steak bruschetta salads, but this one is by far the best. The dressing is amazing!


Gabbar Merani
[email protected]

This is my go-to salad recipe for potlucks and parties. It's always a crowd-pleaser.


Rockey Bhai
[email protected]

I made this salad for a party and it was a huge hit. Everyone loved it!


Eli Wiley
[email protected]

I'm not a huge fan of wonton strips, but they were actually really good in this salad. They added a nice crunch.


Obaidul kareem1993
[email protected]

This salad is so refreshing and perfect for a summer lunch. I love the mix of flavors and textures.


Giles Gilmore
[email protected]

I found this recipe to be a bit bland. I added some extra salt and pepper, and that helped a bit.


hafed pipo
[email protected]

This salad was a bit too heavy for my taste. The wonton strips and dressing were a bit too oily and overpowering.


Emma Peak
[email protected]

I love this recipe! It's so easy to make and always comes out perfect. My family requests it all the time.


Musa Tanoli
[email protected]

I followed the recipe exactly and it turned out great! The only thing I would change is to add a bit more dressing. It was a little dry for my taste.


Salahuddeen Ibrahim
[email protected]

I've been making this salad on my weekly meal prep and it's a lifesaver. Not only is it fresh and flavorful, but it also holds up well in the fridge all week.


Shane Lampe
[email protected]

This salad was a hit at my last potluck! The combination of flavors and textures was amazing. I especially loved the crispy wonton strips.