Grilled Steak Bruschetta

Manami's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 ¼ 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)
• ¾ 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

Directions:

1. Lightly brush cut sides of rolls with dressing.
2. Place 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.
3. Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.
4. Press 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.
5. Combine spinach, tomato and basil; toss.
6. Place equal amount on each roll half.
7. Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.
8. Enjoy with a Zinfandel, Beaujolais or a nice Chianti.

Reviews

[Newmsy]

Excellent little sammy; especially with my homegrown tomato!