The resulting dish has all the familiar flavors of a gourmet steak sandwich, but requires a fork to eat. The recipe is highly adaptable, so feel free to use chicken, goat cheese, or mushrooms in place of the steak, blue cheese, and tomatoes. For the method,
12-oz 3⁄4-in.-thick sirloin steak
1⁄2 a 1-lb loaf French bread, split
Garlic-flavor cooking spray
1⁄2 tsp salt
1⁄2 tsp pepper
2 cups ripe tomato chunks
2 bags (6 oz each) baby spinach trio (baby spinach, arugula and carrots), or 2 bags (6 oz each) baby spinach
1⁄2 cup sliced onion
1⁄2 cup crumbled blue cheese
1⁄2 cup olive oil & vinegar dressing
- Heat outdoor grill or stovetop ridged grill pan. Coat steak and cut surfaces of bread with garlic spray; sprinkle with salt and pepper.
- Grill steak, turning once, 6 minutes, or until an instant-read thermometer inserted from side to middle registers 155°F. Remove to a cutting board, cover loosely with foil and let rest. (Temperature of steak will continue to rise to 160°F for medium doneness.)
- Meanwhile, grill bread, cut sides down, 2 minutes, or until lightly toasted.
- Cut bread in chunks; thinly slice steak. Combine in a bowl with remaining ingredients; toss to mix.
- Salads, Meats