Steak Bruschetta

1 to 2 pounds top blade steak

1 loaf Italian or French bread

Olive oil

Salt

1 bunch watercress or arugula

Tomato-Olive Salsa:

1 cup seeded and diced tomatoes

3 tablespoons pitted and chopped kalamata olives

2 tablespoons chopped fresh basil

1 tablespoon finely chipped red onion

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic or red wine vinegar

1 clove garlic, minced

Combine all salsa ingredients and mix gently.

Place steaks on grill over medium heat. Grill uncovered 5 to 7 minutes for medium rare to medium doneness, turning once. Place on cutting board and allow to stand for 2 to 3 minutes. Slice across the grain into 1/4-inch slices.

Slice bread in half lengthwise, brush bread with olive oil and grill until surface is crisp and golden, about 2 to 3 minutes. Remove bread and sprinkle with salt.

To assemble, place greens and steak on bread. Garnish with Tomato-Olive Salsa.

Serving option: Slice bread into 1/2-inch thick slices, top with greens, steak and salsa for appetizers.

Makes 4 servings.

Nutrition information per serving: 796 calories; 31 g fat (8 g saturated fat); 174 mg chol; 62 g carb; 67 g protein; 1095 mg sodium; 11 mg iron

Recipe from: Certified Angus Beef