This recipe for grilled steak bruschetta is from the 1996 National Beef Cook-Off.
1 1/4 lb well trimmed boneless beef top sirloin steak, cut 1 inch thick
4 crusty 6″ rolls, split
1/3 cup prepared Italian dressing
3/4 cup shredded mozzarella cheese
1 envelope (0.7 oz) Italian salad dressing mix
2 cups thinly sliced spinach leaves, lightly packed
1 large tomato, chopped
1/3 cup thinly sliced fresh basil, lightly packed
Lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over medium ash-covered coals; grill, uncovered, 1 to 2 minutes or until golden brown. Turn rolls; sprinkle with cheese. Grill 1 to 2 minutes, or until cheese just begins to melt.
Press dressing mix into both sides of beef steak. Place on grid over medium ash-covered coals; grill, uncovered,16 to 20 minutes for medium rare to medium doneness, turning occasionally.
Combine spinach, tomato and basil. Place an equal amount on each roll half. Carve steak crosswise into thin slices; arrange over spinach mixture.
Makes 4 servings. Preparation and cooking time is 30 minutes.
The Link LonkOctober 07, 2020 at 12:30AM
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CattleWomen’s Corner: Grilled steak bruschetta recipe offered - Red Bluff Daily News
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