GRILLED STEAK BRUSCHETTA SALAD FOR 2
Fire up the grill for this tasty salad. The meat will be done in a snap, leaving you more time to enjoy the summer evening. -Devon Delaney, Princeton, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 460 calories, Fat 31g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1183mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
BRUSCHETTA STEAK
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. -Kristy Still, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.
Nutrition Facts : Calories 280 calories, Fat 19g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED BRUSCHETTA
This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it's great with just plain olive oil, too. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ITALIAN STEAK BRUSCHETTA
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
Nutrition Facts : Calories 154 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
GRILLED STEAK SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
- Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
- Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
- Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.
Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams
GRILLED STEAK BRUSCHETTA SALAD
Make and share this Grilled Steak Bruschetta Salad recipe from Food.com.
Provided by TasteTester
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
- Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
- For charcoal grills, grill steaks on the rack on uncovered grill directly over medium coals, turning once. Allow 10-12 minutes for medium-rare, 12-15 minutes for medium. Grill bread slices with steaks during the last 2 minutes, or until bread is toasted; turn once.
- For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover and grill for times above.
- Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak and arrange on bread. Top with red peppers and blue cheese.
Nutrition Facts : Calories 853.1, Fat 45.7, SaturatedFat 18.4, Cholesterol 127.1, Sodium 856.9, Carbohydrate 67.6, Fiber 4, Sugar 9.8, Protein 41.6
GRILLED STEAK BRUSCHETTA
These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on mealsforyou.com.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly brush cut sides of rolls with dressing.
- Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
- Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
- Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
- Combine spinach, tomato and basil; toss.
- Place equal amount on each roll half.
- Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
- Enjoy with a Zinfandel, Beaujolais or a nice Chianti.
Nutrition Facts : Calories 559.6, Fat 35, SaturatedFat 13.2, Cholesterol 111.6, Sodium 776.1, Carbohydrate 24.1, Fiber 2.2, Sugar 3.2, Protein 35.9
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GRILLED STEAK BRUSCHETTA SALAD | BETTER HOMES & GARDENS
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- Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
- 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.)
- 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.
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