Grilled Steak Bruschetta Salad

INGREDIENTS
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 Tbsp. lemon juice
4 6-oz. beef tenderloin steaks, cut 1-inch thick
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, 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. 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.)

3. 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.