Steak And Grilled Vegetable Panini

• 1 large yellow bell pepper, thinly sliced
• 1/2 (8-oz.) package sliced baby portobello mushrooms
• 1 small red onion, thinly sliced
• 2 tablespoons light red wine vinaigrette, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly cracked pepper, divided
• 1 (1- to 1 1/4-lb.) BEEF Top Sirloin Steak (about 3/4-inch thick)
• 1 cup firmly packed fresh baby spinach
• 8 (5 1/2-inch-long, 1/4-inch-thick) ciabatta bread slices
• 1/2 cup (2 oz.) freshly shredded fontina cheese

1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300u0b0 to 350u0b0 (medium) heat. Toss bell pepper, mushrooms, and onion with 1 Tbsp. vinaigrette, 1/4 tsp. salt, and 1/4 tsp. pepper.
2. Grill steak and vegetables at the same time. Grill steak on a charcoal grill, without grill lid, 13 to 16 minutes, or on a gas grill, covered with grill lid, 8 to 13 minutes. Grill vegetables in a lightly greased grill basket, stirring occasionally, on a charcoal grill, without grill lid, 10 to 12 minutes or until tender, or on a gas grill, covered with grill lid, 8 to 10 minutes or until tender.
3. Remove steak and vegetables from grill. Sprinkle steak with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Let steak stand 5 minutes. Carve steak into thin strips.
4. Toss spinach with remaining 1 Tbsp. vinaigrette. Divide spinach among 4 bread slices. Top with cheese, steak, vegetables, and remaining bread slices. (Sandwiches will be very full.)
5. Cook sandwiches, in batches, in preheated panini press 2 to 3 minutes or until light golden brown and grill marks appear.

yellow bell pepper, baby portobello mushrooms, red onion, light red wine vinaigrette, salt, freshly cracked pepper, beef, baby spinach, bread slices, fontina cheese

Taken from www.myrecipes.com/recipe/steak-grilled-vegetable-panini (may not work)