Ranch Steak Bruschetta Salad (Cooking Light)

One I can't wait to try from the most recent issue of cooking light magazine.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Salad dressing

• 6  tablespoons  ranch dressing
• 1 1⁄2 tablespoons  prepared horseradish

• Steaks

• 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

• Remaining ingredients

• 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)

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. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
4. Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
5. 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.
6. Nutritional Information.