Dinner Tonight!

I haven't posted a recipe in awhile, and this one was too good NOT to share! I messed with it a little, and had to make it on the stovetop/oven in order to avoid the snow-covered deck/grill. I cut the recipe in half for Adam and I. Enjoy!

Steak Bruschetta Salad

Dressing: 6 Tbsp. ranch dressing
1 1/2 Tbsp. prepared horseradish (opt.)

Steaks:
1 Tbsp. freshly ground black pepper
2 teaspoons ground coffee
1 1/2 tsp. ground cumin
1 1/2 tsp. ancho chile powder (I used regular chili powder)
4 (4 oz.) beef tenderloin steaks, trimmed (1 inch thick)

Bruschetta:
1/4 c. chopped shallots or finely chopped red onion
1/4 c. chopped fresh basil
1/4 c. chopped red bell pepper
1-3 Tbsp. fresh lemon juice (I used half of a lemon)
balsamic vinegar to taste (I used 1-2 Tbsp?)
12 cherry tomatoes, cut in half
romaine and arugula lettuce (enough for an entree-sized portion per person)

1. To prepare salad dressing, combine ranch and horseradish in a sm. bowl. Chill.
2. To prepare steaks, combine black pepper, ground coffee, ground cumin, and chili powder. Rub sides of steak with mixture. Let stand 10 minutes.
3. Heat oven to 400.
4. Combine shallots or onion, fresh basil, bell pepper, juice, vinegar, and tomatoes in a small bowl. Toss well.
5. Heat a nonstick pan over high heat, with approx. 1 tsp. olive oil. Add steaks to pan. Sear all sides. Cook approx. 5 minutes on each side, turning heat down a bit. Cover and keep on med. heat for 5-10 more minutes, turning regularly.
6. If you like the steak med-rare, it should be fine at this point. If not, place on a baking sheet and bake in oven to desired temperature, approx. 8 minutes for medium, depending on the thickness of the steak.
7. Toss lettuce with desired amount of dressing - place on plate. Remove steak from oven and let sit for 7 minutes on cutting board before slicing.
8. Top lettuce with desired amount of bruschetta mixture.
9. Cut each steak diagonally across the grain into thin slices. Place steak slices over salad. Serve immediately, with garlic bread!
*Recipe courtesy Cooking Light and me!