Grilled Steak Bruschetta Salad
Grilled Steak Bruschetta Salad
30 minutes
Meat and Poultry
Ingredients
- 1 1/2 lbs beef steak (tenderloin, sirloin, etc)
- Fustini's Tuscan Herb olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustinis' Grilling Spice rub, or to taste
- 6 slices of Italian bread (1/2" thick)
- 3 cups fresh arugula and/or baby spinach
- 1-2 tablespoons olive bruschetta spread
- 1 cup cherry tomatoes, halved
- crumbled blue cheese or feta
- 1/4 cup Fustinis' Sicilian Lemon balsamic
- 1 tablespoon Dijon mustard
Directions
- Preheat grill to medium-high. Pat steaks dry with a paper towel. Season with salt, pepper, grilling spice, and drizzle with a little olive oil. Grill on each side for 4-8 minutes depending on desired doneness. Remove from heat and let stand 5 minutes.
- While steaks rest, drizzle more olive oil over bread slices and grill both sides for 1-2 minutes until they are lightly toasted. Remove from heat and place 4 slices on serving plates. Cut the remaining two slices into squares and reserve for garnish.
- In a small bowl, combine bruschetta spread and tomatoes. In another bowl, whisk together balsamic, Dijon, and olive oil until emulsified.
- Thinly slice the steak and arrange it on the toast. Top with salad greens and spoon tomato mixture over top. Sprinkle with cheese and drizzle with dressing. Garnish with crouton toast squares.
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