Ranch Steak Bruschetta Salad

Ingredients

• 1.5 teaspoons ancho chile powder 
• 6 cups arugula loosely packed
• 16 ounce beef tenderloin steaks trimmed ()
• 1 tablespoon pepper black freshly ground
• 12  cherry tomatoes halved
• 1 ounce bread french toasted
• 0.3 cup basil fresh chopped
• 2 teaspoons ground coffee 
• 1.5 teaspoons ground cumin 
• 1.5 tablespoons horseradish prepared
• 1 tablespoon juice of lemon fresh
• 6 tablespoons ranch dressing 
• 0.3 cup bottled roasted bell peppers red chopped
• 0.3 cup shallots chopped

Equipment

• bowl
• frying pan
• grill pan

Directions

1. To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
2. 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.
3. Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray.
4. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
5. Remove steaks from pan; let stand 7 minutes.
6. Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
7. Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices.
8. 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.
9. Drizzle each serving with about 1 tablespoon of the salad dressing.
10. Serve immediately.