Fire up the grill for this tasty salad. The meat will be done in a snap, leaving you more time to enjoy the summer evening. —Devon Delaney, Princeton, New Jersey
- 1/2 pound beef tenderloin steaks (1 inch thick)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 slices Italian bread (1/2 inch thick)
- 1 cup fresh arugula or fresh baby spinach
- 1/3 cup bruschetta topping
- 1/3 cup blue cheese salad dressing
- 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: 2 servings.
Originally published as Grilled Steak Bruschetta Salad for 2 in Taste of Home
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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