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Grilled Steak Bruschetta Salad for 2

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.
  • Makes
    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 jarred or prepared bruschetta topping
  • 1/3 cup blue cheese salad dressing


  • Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes.
  • Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates.
  • Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.
Editor's Note
Look for bruschetta topping in the pasta aisle or your grocer's deli case.
Nutrition Facts
1 each: 460 calories, 31g fat (7g saturated fat), 57mg cholesterol, 1183mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 28g protein.

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