Italian Steak Bruschetta

• 4 ounces sliced pancetta or bacon strips, chopped
• 1 beef top sirloin steak (1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 diagonally cut French bread slices (1/2 inch thick)
• 1-1/2 cups prepared bruschetta topping
• 1 cup fresh arugula or baby spinach

1. Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 5 minutes. Cut steak into thin slices.
3. Place bread on an ungreased
4. . Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.

bacon, beef, salt, pepper, bread, fresh arugula

Taken from www.tasteofhome.com/recipes/italian-steak-bruschetta/ (may not work)