Ranch Steak Bruschetta Salad

Name: Ranch Steak Bruschetta Salad
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons ancho chile powder; 1 liters loosely packed arugula; 454 grams beef tenderloin steaks, trimmed (1 inch thick); 1 Tbsp freshly ground black pepper; 12 cherry tomatoes, halved; 28 grams 12 French bread, toasted; 59 milliliters chopped fresh basil; 2 teaspoons ground coffee; 2 teaspoons ground cumin; 2 Tbsps prepared horseradish; 1 Tbsp fresh lemon juice; 6 Tbsps ranch dressing; 59 milliliters chopped bottled roasted red bell peppers; 59 milliliters chopped shallots

The recipe Ranch Steak Bruschett If you have cherry tomatoes, ranch dressing, bread, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.

Ingredients you will need

Ranch Dressing

Salad Dressing

Horseradish

Equipment you will use

Bowl

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.

Ingredients you will need

Ancho Chili Powder

Ground Coffee

Pepper

Ground Cumin

Steak

Dry Seasoning Rub

Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray.

Ingredients you will need

Cooking Spray

Steak

Equipment you will use

Grill Pan

Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Remove steaks from pan; let stand 7 minutes.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.

Ingredients you will need

Bell Pepper

Fresh Basil

Shallot

Tomato

Juice

Equipment you will use

Bowl

Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices.

Ingredients you will need

Arugula

Toast

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.

Ingredients you will need

Tomato

Grains

Steak

Toast

Drizzle each serving with about 1 tablespoon of the salad dressing.

Ingredients you will need

Salad Dressing

Serve immediately.

Equipment

Bowl

Grill Pan

Frying Pan

Ingredients

Servings:

2teaspoons

ancho chile powder 1liters

loosely packed arugula 454grams

beef tenderloin steaks, trimmed (1 inch thick)1Tbsp

freshly ground black pepper 12

cherry tomatoes, halved 28grams

12 French bread, toasted 59milliliters

chopped fresh basil 2teaspoons

ground coffee 2teaspoons

ground cumin 2Tbsps

prepared horseradish 1Tbsp

fresh lemon juice 6Tbsps

ranch dressing 59milliliters

chopped bottled roasted red bell peppers 59milliliters

chopped shallots

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.