Ranch Steak Bruschetta Salad Cooking Light
Elevate your weeknight dinner game with this vibrant Ranch Steak Bruschetta Salad, a wholesome and flavor-packed dish perfect for light yet satisfying meals. Juicy ranch steak is expertly seared to perfection, then paired with a fresh bruschetta topping of balsamic-kissed cherry tomatoes, minced garlic, and fragrant basil. Served atop a bed of crisp mixed greens and accompanied by toasted ciabatta slices, this salad offers a delightful medley of textures and flavors. A finishing touch of shaved Parmesan adds a savory sophistication to each bite. Ready in just 30 minutes, this recipe is the perfect balance of hearty and fresh, making it ideal for health-conscious food lovers. Add a dash of elegance to your table with this mouthwatering steak salad—an easy, crowd-pleasing meal that will keep everyone coming back for more! Keywords: Ranch Steak Bruschetta Salad, healthy steak salad, light dinner recipes, quick salads with steak, fresh bruschetta salad.
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Recipe Information
Ingredients
- 1 pound Ranch steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1.5 cups Cherry tomatoes
- 2 Garlic cloves, minced
- 2 tablespoons Fresh basil, chopped
- 6 cups Mixed salad greens
- 4 slices Ciabatta bread, sliced and toasted
- 2 tablespoons Parmesan cheese, shaved
Instructions
Season the ranch steak with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
While the steak is resting, prepare the bruschetta topping. In a medium bowl, combine the halved cherry tomatoes, 1 tablespoon of olive oil, balsamic vinegar, minced garlic, and chopped basil. Stir to combine and set aside.
Divide the mixed salad greens evenly among four plates. Arrange the toasted ciabatta slices on the side of each plate.
Top the salad greens with sliced steak and spoon the bruschetta mixture over the steak.
Sprinkle each plate with shaved Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.2 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
