Grilled Steak Bruschetta Salad For 2 Recipes

GRILLED STEAK BRUSCHETTA SALAD

Steps:

• 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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 if desired. Drizzle with dressing.

GRILLED STEAK SALAD

Steps:

• Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
• Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
• Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
• Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.

GRILLED STEAK BRUSCHETTA

Steps:

• Lightly brush cut sides of rolls with dressing.
• Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
• Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
• Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
• Combine spinach, tomato and basil; toss.
• Place equal amount on each roll half.
• Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
• Enjoy with a Zinfandel, Beaujolais or a nice Chianti.

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
• Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
• In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

GRILLED STEAK BRUSCHETTA SALAD

Steps:

• Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
• Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
• For charcoal grills, grill steaks on the rack on uncovered grill directly over medium coals, turning once. Allow 10-12 minutes for medium-rare, 12-15 minutes for medium. Grill bread slices with steaks during the last 2 minutes, or until bread is toasted; turn once.
• For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover and grill for times above.
• Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak and arrange on bread. Top with red peppers and blue cheese.

BRUSCHETTA SALAD

Steps:

• Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.