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Open-face Italian Steak Sandwich




Source of Recipe


Terri B (EDC)


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10523.1

List of Ingredients




2 tablespoons butter, softened
1 tablespoon pesto sauce
1 tablespoon sun-dried tomato spread*
1 pound beef sirloin steak, boneless, cut into 4 pieces
1 dash salt
1 dash pepper
4 slices frozen garlic Texas Toast

*(couldn't find this so I put 6 sun-dried tomato halves (in oil) and some of the oil in my chopper attachment for my immersible blender and whirled it around a bit til it looked like a spread)


Recipe



1. Heat grill. In small bowl, combine butter, pesto, and tomato spread; blend well.

2. When ready to grill, sprinkle steak pieces with salt and pepper; place steaks pieces on gas grill over miduim heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 8 minutes or until of desired doneness, turning once.

3. During the last 3 minutes of cooking time, place Texas toast on grill; cook until golden, turning once.

4. To serve, place 1 steak piece on each Texas toast slice. Top each with dollop of seasoned butter.

Or you can broil the steak 4-6 inches from the heat for the time recommended above, turning once. During the last 3 minutes of cooking, add the garlic toast to the broiler pan, turn once halfway thru.