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

Grilled Steak Bruschetta Salad Recipe

Read Reviews (3)
4.25 3
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.

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

Reviews for Grilled Steak Bruschetta Salad(3)

AVERAGE RATING
   (4)
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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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