Devon Delaney's Ranch Steak
Bruschetta Salad.
Cooking Light magazine announced the grand-prize winner for the Ultimate Reader Recipe contest.
Devon Delaney of New Jersey won the $20,000 grand prize for her Ranch Steak Bruschetta Salad. Her recipe, and all of the category winners, will be featured in the January issue of Cooking Light.
RANCH STEAK BRUSCHETTA SALAD
serves 6
6 tablespoons ranch dressing (such as Annie's
Naturals Cowgirl Ranch dressing)
1½ tablespoons prepared horseradish
1 tablespoon freshly ground black pepper
2 teaspoons ground coffee
1½ teaspoons ground cumin
1½ teaspoons ancho chile powder
4 (4-ounce) beef tenderloin steaks, trimmed (1-inch thick)
Cooking spray
¼ cup chopped shallots
¼ cup chopped fresh basil
¼ cup chopped bottled roasted red bell peppers
1 tablespoon fresh lemon juice
12 cherry tomatoes, halved
6 cups loosely packed arugula
12 (1-ounce) slices French bread, toasted
1. Combine dressing and horseradish in a small bowl; cover and chill.
2. Combine black pepper, coffee, cumin, and chile powder. Rub both sides of steaks with pepper mixture; let stand 10 minutes.
3. 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.
5. Combine shallots, basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
6. Arrange 1 cup arugula on each of 6 plates; top each serving with 2 toast slices. Cut steaks diagonally across grain into thin slices. Divide steak evenly among toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon dressing mixture. Serve immediately.
CALORIES 384; FAT 13.2g (sat 3g, mono 2, poly 0.8g); PROTEIN 25.3g; CARB 41.4g; FIBER 3.4g; CHOL 55mg; IRON 4.2mg; SODIUM 565mg; CALC 88mg
