Steak and Grilled Vegetable Panini

Steak and Grilled Vegetable Panini
Photo by www.myrecipes.com

Ingredients

  • ½ cup (2 oz.) freshly shredded fontina cheese
  • ¾ teaspoon freshly cracked pepper, divided
  • 1 (1- to 1 1/4-lb.) BEEF Top Sirloin Steak (about 3/4-inch thick)
  • 2 tablespoons light red wine vinaigrette, divided
  • 1 large yellow bell pepper, thinly sliced
  • ½ (8-oz.) package sliced baby portobello mushrooms
  • 1 small red onion, thinly sliced
  • + 3 more ingredients
    • 8 (5 1/2-inch-long, 1/4-inch-thick) ciabatta bread slices
    • ¾ teaspoon salt, divided
    • 1 cup firmly packed fresh baby spinach

1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (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 gr...

View full recipe at My Recipes

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