Grilled Steak Bruschetta Salad for 2 |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. âDevon Delaney, Princeton, New Jersey 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:
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.
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