GRILLED STEAK BRUSCHETTA

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Grilled Steak Bruschetta image

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.

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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 tomatoes, chopped
1/3 cup fresh basil, thinly sliced, tightly packed

Steps:

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

Nutrition Facts : Calories 559.6, Fat 35, SaturatedFat 13.2, Cholesterol 111.6, Sodium 776.1, Carbohydrate 24.1, Fiber 2.2, Sugar 3.2, Protein 35.9

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