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Grilled Steak Bruschetta Salad

 Grilled Steak Bruschetta Salad
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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: 6 servings.
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.

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Grilled Steak Bruschetta Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.