Thursday, February 5, 2009

Ranch Steak Salad

Zowie! Is that a word? That's how I'll describe tonight's dinner. It had lots of flavor coming at you from all different angles. First of all, the steak is rubbed with a peppery spice mixture; then, the tomato topping bursts with flavor thanks to fresh basil and minced shallot; and the horseradish-laced dressing adds the final punch to this knockout of a meal.

Ranch Steak Salad

Serves 4

2 t. black pepper
1 1/2 t. ground cumin
1 1/2 t. chili powder
1/2 t. salt
1 lb. petite sirloin, tenderloin, or flank steak
1/2 cup bottled ranch dressing
1 - 2 T. horseradish (not the creamy stuff-- real horseradish!)
1/4 cup minced shallots
1/4 cup chopped fresh basil
1/4 cup chopped roasted red peppers
1 T. fresh lemon juice
10 - 14 cherry or grape tomatoes, halved
salt and pepper
olive oil
4 cups salad greens of your choice (spinach, arugula, mixed greens, romaine...)
4 slices hearty bread, rubbed with garlic and toasted or grilled

Combine black pepper, cumin, chili powder and salt. Rub both sides of steak with the mixture and let sit at room temperature for 10 - 15 minutes.

Meanwhile, mix ranch dressing and horseradish in a small bowl and set aside.

Also, mix shallots, basil, roasted red peppers, lemon juice and tomatoes in a small bowl. Season with salt and pepper and set aside.

Heat a grill pan over medium heat. Brush steak with olive oil and grill for 3-4 minutes per side, or until done to your liking. Remove steak from pan and let sit for 10 - 15 minutes.

Arrange salad greens on plates. Top greens with a slice of grilled bread. Cut steak across the grain, and arrange on top of bread. Top with tomato mixture. Drizzle with ranch-horseradish dressing.

Serves 4.
Recipe adapted from Cooking Light.

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