Ranch Steak Panini

Ingredients

SAUCE

  • ¼ cup thinly sliced fresh basil
  • ¼ cup light mayonnaise
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoons pepper

    SEASONING

  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons freshly grated lemon peel
  • 2 cloves garlic, minced
  • ½ teaspoon pepper

  • 1 flat iron steak (about 16 oz.)
  • Salt, as desired
  • 1 loaf (1 lb.) focaccia or ciabatta bread, cut horizontally in half
  • 8 slices tomato
  • ¾ cup shredded reduced-fat mozzarella cheese

    Directions

    1. Combine sauce ingredients in small bowl. Set aside. Combine seasoning ingredients; press evenly onto beef steaks.

    2. Place steaks on grill over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium-rare to medium doneness, turning twice. Carve steak into thin slices. Season with salt, as desired.

    3. Spread sauce over bottom half of bread. Top evenly with tomato, steak & cheese. Close sandwich.

    4. Place sandwich on grid over medium, ash-covered coals. Grill, uncovered, 4 minutes or until cheese is melted, turning once & pressing down on sandwich with spatula to flatten slightly.

    5. Cut sandwich crosswise in half. Cut each half diagonally to make 4 triangles.

    This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium & zinc & a good source of fiber.

    Nutrition information per serving:
    Calories: 541
    Fat: 14 g
    Carbohydrate: 62 g
    Fiber: 4.0 g
    Protein: 40 g
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