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Grilled Steak Bruschetta Salad for 2 Recipe

Grilled Steak Bruschetta Salad for 2 Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 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


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

Nutritional Facts

1 serving (calculated without cheese) equals 460 calories, 31 g fat (7 g saturated fat), 57 mg cholesterol, 1,183 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein.

Wine Pairings

Light-Bodied White Wine

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