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Grilled Steak Bruschetta Salad Recipe

Grilled Steak Bruschetta Salad Recipe

You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. —Devon Delaney, Princeton, New Jersey
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 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.

Reviews for Grilled Steak Bruschetta Salad

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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!"

Reviewed Oct. 18, 2009

"So good and very easy."

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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Wine Pairings

Light-Bodied White Wine

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