Grilled Steak Bruschetta
1 boneless beef top sirloin or 4 tenderloin steaks (approximately 1-1/4 lbs.)
4 crusty rolls (6-inch long), split
1 envelope 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
1/3 cup prepared Italian dressing
3/4 cup shredded mozzarella cheese
fresh basil sprigs (optional)
Press dressing mix into both sides of beef steak. Place steak on grid over medium ash-covered coals. Grill, uncovered 16-20 minutes for medium-rare to medium doneness, turning occasionally.
Meanwhile in a large bowl, combine spinach, tomato and sliced basil toss lightly.
Lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over mediume ash-covered coals grill, uncovered, 1-2 minutes or until crisp and golden brown. Turn rolls, sprinkle with cheese. Grill an additional 1-2 minutes or until cheese just begins to melt. Remove.
Place spinach mixture on each roll half.
Carve steak crosswise into thin slices arrange over spinach mixture. Garnish with basil sprigs if desired.