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Ingredients
| apricots (halved): 1/4 cup |
| horseradish sauce: 1/4 cup |
| Dijon mustard: 1/4 cup |
| lemon juice: 2 tsp |
| beef tenderloins: 4 steaks |
| French bread: 12 slices |
| arugula: 4 cups |
| red sweet peppers (chopped): 1/4 cup |
| blue cheese (crumbled): 1/4 cup |
Grilled steak bruschetta salad
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
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. 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.)
3. Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.