Grilled Steak Bruschetta Salad

• 14 cup apricot preserves
• 14 cup prepared horseradish
• 14 cup creamy dijon-style mustard
• 2 tablespoons lemon juice
• 24 ounces beef tenderloin steaks, 1-inch thick
• 12 14 inches thick slices baguette-style French bread
• 4 cups arugula
• 14 cup bottled roasted red sweet pepper, chopped
• 14 cup crumbled blue cheese

1. Snip any large pieces in preserves.
2. In bowl combine preserves, horseradish, mustard blend, and lemon juice.
3. Set aside.
4. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper.
5. For charcoal grills, grill steaks on the rack on uncovered grill directly over medium coals, turning once.
6. Allow 10-12 minutes for medium-rare, 12-15 minutes for medium.
7. Grill bread slices with steaks during the last 2 minutes, or until bread is toasted; turn once.
8. For a gas grill, preheat grill.
9. Reduce heat to medium.
10. Place steaks on rack over heat.
11. Cover and grill for times above.
12. Divide arugula among 4 serving plates.
13. Top with bread slices.
14. Drizzle with dressing.
15. Slice steak and arrange on bread.
16. Top with red peppers and blue cheese.

apricot preserves, horseradish, mustard, lemon juice, tenderloin, bread, arugula, red sweet pepper, blue cheese

Taken from www.food.com/recipe/grilled-steak-bruschetta-salad-280160 (may not work)