Steak and Grilled Vegetable Panini

Steak and Grilled Vegetable Panini Recipe
Serve these sandwiches with additional red wine vinaigrette on the side for a tasty dipping sauce.

Yield:

Makes 4 servings

Recipe from

Southern Living BBQ on Tour

Recipe Time

Prep: 15 Minutes
Charcoal Grill: 13 Minutes
Gas Grill: 8 Minutes
Stand: 5 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 505
Fat 16 g
Satfat 6 g
Monofat 5 g
Polyfat 1 g
Protein 33 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 77 mg
Iron 3 mg
Sodium 974 mg
Calcium 145 mg

Ingredients

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

Preparation

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 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.

Note:

March 2009
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