You’ll want to fire up the grill just to make this impressive entree. The steaks cook quickly and the salad prep takes almost no time at all.
—DEVON DELANEY WESTPORT, CT
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds beef tenderloin steaks (1-inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices Italian bread (1/2-inch thick)
3 cups fresh arugula or baby spinach
3/4 cup prepared bruschetta topping or vegetable salad of your choice
Crumbled blue cheese, optional
3/4 cup blue cheese salad dressing
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 thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
2. Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates.
3. Thinly slice steak; arrange over the toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.
NOTE Look for bruschetta topping in the pasta aisle or your grocer’s deli case.