Grilled Steak Bruschetta Salad

This recipe was the grand prize winner in BH&G's 2007 "Your Best Recipes" contest.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup  apricot preserves
• 1⁄4 cup  prepared horseradish
• 1⁄4 cup  creamy dijon-style mustard
• 2  tablespoons lemon juice
• 24  ounces beef tenderloin steaks, 1-inch thick
• 12 1⁄4 inches  thick slices baguette-style  French bread
• 4  cups arugula
• 1⁄4 cup  bottled roasted red sweet pepper, chopped
• 1⁄4 cup  crumbled blue cheese

Directions

1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
3. 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.
4. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover and grill for times above.
5. 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.