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Grilled Steak Bruschetta Salad

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.
  • Makes
    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


  • 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Editor's Note
Look for bruschetta topping in the pasta aisle or your grocer's deli case.
Nutrition Facts
1 each: 412 calories, 26g fat (7g saturated fat), 76mg cholesterol, 950mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 28g protein.

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  • mamasquish
    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!

  • kelli.wilinski
    Oct 18, 2009

    So good and very easy.

  • Selene K
    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