Grilled Steak Bruschetta-Style Salad

By á-7790

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.

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

Preparation

Step 1

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.