Ingredients
1-1/2 pounds beef tenderloin steaks (1 inch thick)1/2 teaspoon salt1/4 teaspoon pepper6 slices Italian bread (1/2 inch thick)3 cups fresh arugula or baby spinach3/4 cup prepared bruschetta topping or vegetable salad of your choiceCrumbled blue cheese, optional3/4 cup blue cheese salad dressing
Preparation
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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
