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Grilled Steak Bruschetta Salad Recipe

Grilled Steak Bruschetta Salad Recipe photo by Taste of Home

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At your next party, fire up the grill for this tasty salad. The meat will be done in a snap, leaving you more time to entertain. —Devon Delaney, Princeton, New Jersey

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Grilled Steak Bruschetta Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1-1/2 pounds beef tenderloin steaks (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Italian bread (1/2 inch thick)
3 cups fresh arugula or baby spinach
3/4 cup prepared bruschetta topping or vegetable salad of your choice
Crumbled blue cheese, optional
3/4 cup blue cheese salad dressing

Directions

Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates.
Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing. Yield: 6 servings.

Editor's Note: Look for bruschetta topping in the pasta aisle or your grocer’s deli case.

Cooking for 2: Grilled Steak Bruschetta Salad for 2

Nutritional Facts 1 serving (calculated without cheese) equals 412 calories, 26 g fat (7 g saturated fat), 76 mg cholesterol, 950 mg sodium, 16 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Grilled Steak Bruschetta Salad in Taste of Home August/September 2009, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Grilled Steak Bruschetta Salad

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Reviewed on Jun. 15, 2011 by mamasquish

To cut the cost a little, I used a flank steak in place of the beef tenderloin and it was delicious!! I told my hubby this is a recipe for when we have guests! My 6yro even loved it!

Reviewed on Oct. 18, 2009 by kelli.wilinski

So good and very easy.

Reviewed on Aug. 04, 2009 by Selene K

This is a wonderful salad. I did not use the salad dressing; didn't need it. Made my own bruschetta topping with 1 T. olive oil and 1 t. balsamic vinegar and that was enough for the dressing. Thanks for the wonderful salad idea