Tuesday, July 5, 2011

Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad Recipe

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

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