Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds beef tenderloin steaks (1 inch thick)

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 6 slices Italian bread (1/2 inch thick)

  5. 3 cups fresh arugula or baby spinach

  6. 3/4 cup prepared bruschetta topping or vegetable salad of your choice Crumbled blue cheese, optional

  7. 3/4 cup blue cheese salad dressing

Instructions Jump to Ingredients ↑

  1. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 6 servings.


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