Grilled Steak Bruschetta

• 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

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.

french rolls, italian dressing, mozzarella cheese, italian salad dressing, spinach leaves, tomatoes, fresh basil

Taken from www.food.com/recipe/grilled-steak-bruschetta-181909 (may not work)