These would be great to make on a picnic or to serve for a nice lunch at home. They can be made smaller and can be served as an appetizer. When we made these we made them without the basil and substituted parsley and/or cilantro, basil is not very well liked around this neck of the woods. Found it on mealsforyou.com.
My Private Note
Units: US | Metric
- 1 1/4 lbs boneless beef top sirloin steaks, well trimmed, cut 1-inch thick
- 4 French rolls, 6-inch and crusty
- 1/3 cup Italian dressing (I used Paul Newman's)
- 3/4 cup shredded mozzarella cheese
- 1 (2/3 ounce) packet good seasons Italian salad dressing mix
- 2 cups spinach leaves, thinly sliced, tightly packed
- 1 large tomato, chopped
- 1/3 cup fresh basil, thinly sliced, tightly packed
- 1Lightly brush cut sides of rolls with dressing.
- 2Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.
- 3Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
- 4Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.
- 5Combine spinach, tomato and basil; toss.
- 6Place equal amount on each roll half.
- 7Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
- 8Enjoy with a Zinfandel, Beaujolais or a nice Chianti.
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Nutritional Facts for Grilled Steak Bruschetta
Serving Size: 1 (284 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 559.5
- Calories from Fat 315
- Total Fat 35.0 g
- Saturated Fat 13.1 g
- Cholesterol 111.5 mg
- Sodium 776.0 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 2.2 g
- Sugars 3.2 g
- Protein 35.8 g
The following items or measurements are not included:
Italian salad dressing mix