Print Options

 
 
 
 Print
Grilled Steak Bruschetta Salad Recipe

Grilled Steak Bruschetta Salad Recipe

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. YIELD: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

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.

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.

Wine Pairings

Light-Bodied White Wine

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