Grilled Steak Bruschetta Salad Recipe
Grilled Steak Bruschetta Salad Recipe photo by Taste of Home

Grilled Steak Bruschetta Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates.
  3. 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.
Originally published as Grilled Steak Bruschetta Salad in Taste of Home August/September 2009, p17

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.

Light-Bodied White Wine

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

Reviews for Grilled Steak Bruschetta Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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2 Star
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MY REVIEW
Reviewed Jun. 15, 2011

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!

MY REVIEW
Reviewed Oct. 18, 2009

So good and very easy.

MY REVIEW
Reviewed Aug. 4, 2009

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

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