Ingredients
2 teaspoons chili powder2 teaspoons brown sugar1/2 teaspoon salt1/2 teaspoon pepper1 beef top sirloin steak (1 inch thick and 1-1/4 pounds)2 cups cubed multigrain bread2 tablespoons olive oil1 cup ranch salad dressing2 tablespoons finely grated horseradish1 tablespoon prepared mustard3 large tomatoes, cut into 1-inch pieces1 medium cucumber, cut into 1-inch pieces1 small red onion, halved and thinly sliced
Preparation
Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. In a small bowl, whisk salad dressing, horseradish and mustard.
Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.
