Tuesday, July 5, 2011
Grilled Steak Bruschetta Salad
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