BEEF RECIPES


GRILLED STEAK BRUSCHETTA - 30 MINUTES

  • 1 1/2 lb well-trimmed boneless beef top sirloin steak, cut 1" thick
  • 4 crusty 6" rolls, split
  • l/3 cup prepared Italian dressing
  • 1/3 cup shredded mozzarella cheese
  • 1 envelope (0.7 oz) 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. Lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over medium ash-covered coals; grill, uncovered, 1 to 2 minutes or until golden brown. Turn rolls; sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.

2. Press dressing mix into both sides of beef steak. Place on grid over medium ash-covered coals; grill, uncovered, 16 to 20 minutes for medium-rare to medium doneness, turning occasionally.

3. Combine spinach, tomato and basil; toss. Place an equal amount on each roll half. Carve steak crosswise into thin slices; arrange over spinach mixture. 4 servings.


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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com