Juicy tender steaks seasoned with just enough heat to wake up your senses. The creamy ranch dressing has just the right kick to bond together the flavors of this beef salad.
Southwest Steak & Arugula Tomato Salad
Serves 4 to 6
6 tablespoons ranch dressing
1 1/2 tablespoons prepared horseradish
1 tablespoon freshly ground black pepper
1 1/2 teaspoons Mexican seasoning
1 teaspoon chipotle chile powder
1 -16 ounce beef tenderloin, trimmed & cut into 1 inch steaks
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1/4 cup chopped bottled roasted red peppers
1 tablespoon fresh lemon juice
12 cherry tomatoes cut in halves
6 cups loosely packed arugula
To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
For the steaks, mix the next 3 ingredients together and rub both sides of the steaks. Let stand 10 minutes.
Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan and cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
Combine remaining ingredients in a bowl and toss well.
Arrange salad on serving plates. Cut each steak diagonally across grain into thin slices. Place steaks on the salad and drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.
Serve with toasted French bread if desired.