Ranch Steak Bruschetta Salad Cooking Light Recipes

GRILLED STEAK BRUSCHETTA SALAD

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

ITALIAN STEAK BRUSCHETTA

Steps:

• Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.

GRILLED STEAK BRUSCHETTA SALAD FOR 2

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes. , Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.

RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)

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.

OVEN-FRIED RANCH STEAK

Steps:

• In a shallow dish, combine salad dressing and seasoning; add the beef and turn to coat. Cover and refrigerate for at least 8 hours or overnight. Drain and discard marinade. In a shallow plate, combine the cornmeal, bread crumbs and garlic powder. Coat both sides of beef in cornmeal mixture., Place in a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BRUSCHETTA STEAK

Steps:

• Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.