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About the Recipe: This recipe converts the classic bruschetta into an open-faced sandwich. Using the right bread is important since it needs to be soft enough to cut easily with a dinner knife. The sauce is simply prepared using only three ingredients. The Roma Peach Salsa makes the sandwich extra special, combining flavorful chopped fresh Roma tomatoes and grilled fresh juicy peaches.
Grilling Peaches: Prepare and preheat grill at least 30 minutes before cooking; oil grill grates. Grill peaches over medium heat, uncovered for about several minutes on each side. Peaches should be tender but not filling apart with grill marks. Cool peaches; chop into about 1 cup bite-size pieces. Toss with reserved Salsa. Stir in fresh sliced basil before serving
Grill Steaks: Season steaks with salt, pepper, and Italian seasoning on all sides… Set grill to medium-high, create a two-zone fire. Cook steaks on grill over direct heat for 4 to 5 minutes on each side for medium rare. When close to being done, move steaks to cold side of grill. Use meat thermometer to cook steaks as desired. 120 degrees F – rare; 130 degrees F – medium rare, 140-degree F – medium, 150 degrees F – well done. Let steaks rest about 5 minutes before slicing against the grain into thin strips.
To Serve: Place warm soft crusted bread slices on serving plates. Toss lettuce with lemon juice, olive oil, and season to taste with salt and black pepper. Divide greens, place over bread slice; top with steak slices, pesto sauce, and salsa.
Serves 4
pdf for Copy of Recipe – Italian Grilled Steak Bruschetta
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