This Steak Salad recipe looks as good as it tastes. The combination of apricot preserves, horseradish and mustard dressing gives it just the right kick. And the topping of roasted red peppers and blue cheese is one of my favorites, not to mention the arugula.
1/2 t salt
1/2 t pepper
2 (6 oz) beef tenderloin steaks, 1 in thick
4 slices French bread, 1/4 in thick
1/4 C apricot preserves
1/4 C horseradish
1/4 C Dijon style mustard
2 T lemon juice
2 C arugula
1/4 C roasted red sweet peppers, chopped
1/4 C blue cheese, crumbled
Place the broiler pan 4 inches from the heat. Preheat the broiler.
Rub salt and pepper onto both sides of steaks.
Broil steaks 6 minutes on first side (add more time to each of these instructions if you want your meat medium or well done).
Turn and broil for 3 minutes.
With meat continuing to cook, add bread to pan and toast for 1 minute.
Turn bread over and toast 1 minute or until crispy.
Remove all from the broiler. Allow meat to cool slightly.
Whisk together apricot preserves and horseradish.
Add mustard and lemon juice. Continue whisking until completely combined.
Divide the arugula onto 2 serving plates and top each plate with 2 slices of bread.
Slice the steaks and lay over the salads.
Pour the dressing over salads.
Add the red peppers and blue cheese to the top of each salad.