Saturday, April 24, 2010

Ranch Steak Bruschetta Salad

a.k.a. My favorite steak salad that is super easy, yet impressive.

This recipe is modified from one that won the Cooking Light Ultimate Reader Recipe Contest 2008. The original recipe is on their website should you want it. I'm giving their nutritional values as a reference point. I leave some stuff out when I make it.

Ranch Steak Bruschetta Salad

1 T freshly ground black pepper
1 1/2 t ground cumin
1 t ancho chile powder
4 (4-oz) beef tenderloin steaks, 1 inch thick
[tenderloin steaks can be pricy (but oh, so good) so I've also used a cheaper flank steak]
cooking spray

Ranch dressing
1/4 c chopped shallots/green onions
1/4 c chopped fresh basil
1 T lemon juice
12 cherry tomatoes, halved (or 2 tomatoes, chopped)
6 c salad greens
12 (1-oz) slices French bread, toasted (or Gina's homemade croutons work great! see 4/16/10 post)

1. To prepare steaks, combine pepper, cumin and chile powder. Rub both sides of the steaks with the pepper mixture, and let stand 10 minutes. (I rub in just a light sprinkling because I don't want my steak as strong, and wind up with seasoning left over.)

2. Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes. (4 minutes each side with a 1" steak gives me medium rare, when I do it. I've also cooked the steak by broiling and grilling 'george forman' style. Same time frame.)

3. Combine green onions, basil, juice and tomatoes in a small bowl; toss well.

4. Arrange 1 c salad mix 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 T tomato mixture. Drizzle each serving with about 1 T salad dressing. Serve immediately.
Yield: 6 serving

Calories 384; Fat 13.2g; Protein 25.3g; Carb 41.4g; Fiber 3.4g; Chol 55mg; Iron 4.2mg; Sodium 565mg; Calc 88mg

Notes: If you're not a Ranch dressing fan (*gasp*), just add a little olive oil into your tomato mixture and use that as your dressing.
The Ranch and bread evens out the pepper of the steak.
The recipe is easily halved and works just as well for those with small households.
If you're using flank steak, it is typically thinner so 4 min per side gives more of a 'medium' to 'medium well.'

1 comment:

Laney said...

We made this last night finally and I LOVE it! I finished off the tomato & onion mixture on my veggie salad today. It's a keeper for sure!!