Ingredients:

• 2 teaspoons Chili Powder
• 2 teaspoons Brown Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 inch thick Beef Top Sirloin Steak 
• 2 cups Cubed Multigrain Bread
• 2 tablespoons Olive Oil
• 1 cup Ranch Salad Dressing
• 2 tablespoons Finely Grated Horseradish
• 1 tablespoon Prepared Mustard
• 3 Large Tomatoes, Cut Into 1-inch Pieces
• 1 Medium Cucumber, Cut Into 1-inch Pieces
• 1 Small Red Onion, Halved And Thinly Sliced

Method:

1. Mix chili powder, brown sugar, salt and pepper;  rub over steak. Let stand 15 minutes.
2. 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.
3. In a small bowl, whisk salad dressing,  horseradish and mustard.
4. Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
5. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. 
6. Slice steak; serve with salad and remaining dressing. 

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