Ingredients
1/2 pound beef tenderloin steaks (1 inch thick)1/4 teaspoon salt1/8 teaspoon pepper2 slices Italian bread (1/2 inch thick)1 cup fresh arugula or fresh baby spinach1/3 cup jarred or prepared bruschetta topping1/3 cup blue cheese salad dressing
Preparation
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.
