Bruschetta Steak Salad

The secret to this summer dish? The horseradish dressing! Serve with a tall glass of fresh squeezed lemonade for the perfect summer meal. 

Dressing:

3 TBSP Ranch dressing

1 TBSP prepared horseradish

Fresh ground black pepper

 

Salad topping:

¼ c finely chopped onion or shallot

¼ c chopped fresh basil

¼ c chopped bottled roasted red bell pepper

24 cherry tomatoes, halved

1 TBSP fresh lemon juice

1 TBSP apple cider vinegar

1 tsp olive oil

½ tsp salt

Mixed greens

 

Steaks:

½ TBSP fresh ground black pepper

1 tsp ground cumin

1 tsp ground coffee

1 tsp ancho chile powder

½ tsp salt

2 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)

 

  1. To prepare dressing, combine ranch dressing, horseradish and pepper in a small bowl.  Cover and chill.

  2. Combine onion, basil, bell peppers, tomatoes, lemon juice, vinegar, olive oil and salt.  Toss well, cover and chill for 10 minutes.

  3. To prepare steaks, combine black pepper, cumin, coffee, chile powder, and salt.  Rub both sides of steaks with the mixture, and let stand 10 minutes.

  4. Cook steaks on a hot grill for approximately 3-4 minutes per side or until desired degree of doneness.  Remove steaks from grill and allow to rest for 5 minutes.

  5. Arrange mixed greens on four serving plates and top with 2 TBSP of tomato mixture.  Cut each steak diagonally across grain into thin slices.  Divide steak evenly among salads and top with about 1 TBSP of dressing.  Serve with grilled bread, if desired.

Recipe by Jessica Mangieri

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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