Grilled Steak Bruschetta Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was the grand prize winner in BH&G's 2007 Your Best Recipes contest. Ingredients:
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 |
Directions:
1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
3. 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.
4. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover and grill for times above.
5. 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.
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