Grilled Steak Bruschetta Salad for 2 Recipe

Grilled Steak Bruschetta Salad for 2 Recipe
Grilled Steak Bruschetta Salad for 2 Recipe photo by Taste of Home
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Grilled Steak Bruschetta Salad for 2 Recipe

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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
Recommended: 36 Ways to Love Toast
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Look for bruschetta topping in the pasta aisle or your grocer’s deli case.
Originally published as Grilled Steak Bruschetta Salad for 2 in Taste of Home

Nutritional Facts

1 each: 460 calories, 31g fat (7g saturated fat), 57mg cholesterol, 1183mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 28g protein.

  • 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.
Originally published as Grilled Steak Bruschetta Salad for 2 in Taste of Home

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