Grilled Steak Bruschetta Salad Recipes

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GRILLED STEAK BRUSCHETTA SALAD FOR 2



Grilled Steak Bruschetta Salad for 2 image

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. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 7

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 jarred or prepared bruschetta topping
1/3 cup blue cheese salad dressing

Steps:

  • Sprinkle steaks with salt and pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand for 5 minutes. , Grill bread, covered, until toasted, 1-2 minutes on each side; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping. Drizzle with dressing.

Nutrition Facts : Calories 460 calories, Fat 31g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1183mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

GRILLED STEAK BRUSCHETTA SALAD



Grilled Steak Bruschetta Salad image

You'll want to fire up the grill just to make this impressive entree. The steaks cook quickly, and the salad prep takes almost no time at all. -Devon Delaney, Princeton, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 412 calories, Fat 26g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 950mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

GRILLED STEAK BRUSCHETTA



Grilled Steak Bruschetta image

These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on mealsforyou.com.

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs boneless beef top sirloin steaks, well trimmed, cut 1-inch thick
4 French rolls, 6-inch and crusty
1/3 cup Italian dressing (I used Paul Newman's)
3/4 cup shredded mozzarella cheese
1 (2/3 ounce) packet good seasons Italian salad dressing mix
2 cups spinach leaves, thinly sliced, tightly packed
1 large tomatoes, chopped
1/3 cup fresh basil, thinly sliced, tightly packed

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.

Nutrition Facts : Calories 559.6, Fat 35, SaturatedFat 13.2, Cholesterol 111.6, Sodium 776.1, Carbohydrate 24.1, Fiber 2.2, Sugar 3.2, Protein 35.9

GRILLED STEAK BRUSCHETTA SALAD



Grilled Steak Bruschetta Salad image

Make and share this Grilled Steak Bruschetta Salad recipe from Food.com.

Provided by TasteTester

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy dijon-style mustard
2 tablespoons lemon juice
24 ounces beef tenderloin steaks, 1-inch thick
12 1/4 inches thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet pepper, chopped
1/4 cup crumbled blue cheese

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.

Nutrition Facts : Calories 853.1, Fat 45.7, SaturatedFat 18.4, Cholesterol 127.1, Sodium 856.9, Carbohydrate 67.6, Fiber 4, Sugar 9.8, Protein 41.6

GRILLED STEAK AND SUMMER VEGETABLE SALAD



Grilled Steak and Summer Vegetable Salad image

Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 13

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey

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.

Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g

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  • 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 grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)
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