Grilled Steak Bruschetta-Style Salad

This bruschetta-inspired steak salad recipe is topped with toasted baguette slices, a horseradish and dijon dressing, and packed with peppery arugula. This recipe gives you the perfect excuse to fire up your grill and enjoy a delicious meal. Perfect for a summer-time picnic in the backyard with a nice glass of iced sweet or, if you're feeling more daring, some festive sangria.

Grilled Steak Bruschetta-Style Salad
Grilled Steak Bruschetta-Style Salad

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

Ingredients

  • 1/4

    cup apricot preserves

  • 1/4

    cup horseradish

  • 1/4

    cup dijon mustard

  • 2

    tablespoons lemon juice

  • 4

    (6-ounce) beef tenderloin steaks

  • 1

    baguette, cut into 1/4-inch thick slices

  • 4

    cups arugula

  • 1/4

    cup bottled roasted red sweet peppers, drained and chopped

  • 1/4

    cup crumbled Feta cheese

  • Salt and pepper to taste

Directions

Preheat grill to high heat. Roughly chop any large pieces of apricot in the apricot preserves. Mix the apricot preserves, horseradish, dijon mustard, and lemon juice in a medium-sized bowl until well combined, and season with salt and pepper to taste. Sprinkle beef steaks on both sides salt and pepper. Grill steaks until preferred doneness or about 4 to 5 minutes on each side, remove from the grill, and set aside to rest. Cut the baguette into 1/2-inch slices and grill for 1 to 2 minutes on each side or until browned. Divide arugula on evenly serving plates, drizzle with the dressing, and top with a few toasted bread slices. Slice steak and place on bread. Top with Feta cheese and the roasted red sweet peppers.

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