Caprese Steak Panini

• 1 pound Steak, Preferably Sirloin
• 4 cloves Garlic, Minced
• 2 Tablespoons Fresh Rosemary, Chopped
• 1 Tablespoon Fresh Thyme, Chopped
• 1 Tablespoon Extra-Virgin Oil
• 4 Tablespoons Balsamic Vinegar
• 2 teaspoons Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 loaf French Or Italian Bread
• 4 Tablespoons Butter, For Outside Of Bread
• 2 teaspoons Dried Italian Seasoning, For Sprinkling On Bread
• 2 whole Tomatoes, Thinly Sliced Or Chopped
• 8 ounces, weight Fresh Mozzarella Cheese, Sliced
• 15 leaves Fresh Basil, Chopped In Thin Ribbons

1. 1.
2. Add garlic, rosemary, thyme, olive oil, vinegar, salt, and pepper to a dish, and add steak, flipping so that marinade coats both sides.
3. Refrigerate and marinate 1-4 hours.
4. Let sit at room temperature for 15 minutes before grilling.
5. 2.
6. Grill steak over medium heat until cooked to your liking, preferably medium.
7. Remove from grill, cover with foil, and let rest for 5 minutes before thinly slicing.
8. 3.
9. Preheat a panini press, grill, or pan.
10. 4.
11. Cut bread into four rolls.
12. For each panini, slice the roll, butter the outside, and sprinkle the outside with dried Italian seasoning.
13. On the bottom of the roll, add sliced steak, chopped or sliced tomatoes, fresh mozzarella, and basil.
14. Sprinkle with additional salt and pepper, if desired.
15. 5.
16. Add top of roll and cook panini about 5-7 minutes, or until crispy.

sirloin, garlic, fresh rosemary, fresh thyme, extravirgin oil, balsamic vinegar, kosher salt, freshly ground black pepper, bread, butter, italian seasoning, tomatoes, mozzarella cheese, fresh basil

Taken from tastykitchen.com/recipes/main-courses/caprese-steak-panini/ (may not work)