Ranch Steak Bruschetta Salad Cooking Light Recipes

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RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)



Ranch Steak Bruschetta Salad (Cooking Light) image

Make and share this Ranch Steak Bruschetta Salad (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
1 tablespoon fresh ground black pepper
2 teaspoons ground coffee
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried ancho chile powder
4 (4 ounce) beef tenderloin steaks, trimmed (1 inch thick)
cooking spray
1/4 cup chopped shallot
1/4 cup chopped fresh basil
1/4 cup chopped bottled roasted red pepper
1 tablespoon fresh lemon juice
12 cherry tomatoes, halved
6 cups loosely packed arugula
12 slices French bread, toasted (1-ounce slices)

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.

BRUSCHETTA SALAD



Bruschetta Salad image

This salad tastes just like bruschetta, but in a bowl. If you like bruschetta, you will love this salad!

Provided by Stephanie Moyle Barber

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

6 Roma tomatoes, sliced into rounds
½ pound mozzarella cheese, cut into bite-size cubes
1 cup crushed garlic-flavored bagel chips
½ cup torn fresh basil leaves
½ red onion, chopped
¼ cup light olive oil
3 tablespoons red wine vinegar
2 large cloves garlic, minced
1 tablespoon dried basil
salt and ground black pepper to taste

Steps:

  • Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 31.1 g, Cholesterol 36.3 mg, Fat 28.9 g, Fiber 4.2 g, Protein 19 g, SaturatedFat 9 g, Sodium 746 mg, Sugar 5 g

GRILLED STEAK BRUSCHETTA SALAD



Grilled Steak Bruschetta Salad image

You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds beef tenderloin steaks (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Italian bread (1/2 inch thick)
3 cups fresh arugula or baby spinach
3/4 cup prepared bruschetta topping or vegetable salad of your choice
Crumbled blue cheese, optional
3/4 cup blue cheese salad dressing

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.

Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

GRILLED STEAK BRUSCHETTA SALAD FOR 2



Grilled Steak Bruschetta Salad for 2 image

Fire up the grill for this tasty salad. The meat will be done in a snap, leaving you more time to enjoy the summer evening. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 pound beef tenderloin steaks (1 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices Italian bread (1/2 inch thick)
1 cup fresh arugula or fresh baby spinach
1/3 cup jarred or prepared bruschetta topping
1/3 cup blue cheese salad dressing

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.

Nutrition Facts : Calories 460 calories, Fat 31g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1183mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

BRUSCHETTA STEAK SANDWICH



Bruschetta Steak Sandwich image

Make and share this Bruschetta Steak Sandwich recipe from Food.com.

Provided by franrobson

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces grilling sirloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
2 chopped plum tomatoes
1/4 cup chopped fresh parsley
1 chopped green onion
1 minced garlic clove
1 tablespoon olive oil
2 teaspoons wine vinegar
1/4 teaspoon dried oregano
4 kaiser rolls
1/2 cup crumbled feta cheese

Steps:

  • Sprinkle steak with half of the salt and pepper.
  • Place on greased grill over medium high heat or under broiler.
  • Close lid and grill about 4 minutes per side for medium rare or until desired doneness.
  • Transfer to cutting board and tent with foil.
  • Let stand 5 minutes.
  • Thinly slice across the grain.
  • In a bowl combine tomatoes, parsley, green onion, garlic, oil, vinegar and remaining salt and pepper.
  • Set aside.
  • Cut kaiser rolls in half horizontally.
  • Place cut side down on grill and toast until golden brown.
  • Divide steak, tomato mixture and cheese into each roll.

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