• 1-1/4 lbs. boneless beef top sirloin steak, well trimmed, cut 1 inch thick
• 4 French rolls, 6 inch, crusty
• 1/3 cup Italian dressing
• 3/4 cup shredded mozzarella cheese
• 1 packet Italian dressing mix
• 2 cups spinach leaves, thinly sliced, tightly packed
• 1 large tomato, chopped
• 1/3 cup fresh basil, thinly sliced, tightly packed

Lightly brush cut sides of rolls with dressing. Place rolls, cut sides down, on grid over medium ash-covered coals; grill, uncovered 1-2 minutes or until golden brown. Turn rolls; sprinkle with cheese. Grill 1-2 minutes or until cheese just begins to melt. Press dressing mix into both sides of beef steak. Place on grid over medium ash-covered coals; grill uncovered 16-20 minutes for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness. Combine spinach, tomato, and basil; toss. Place an equal amount on each roll half. Carve steak crosswise into thin slices; arrange over spinach mixture.

Per serving: calories 592, fat 26.7g, 41% calories from fat, cholesterol 138mg, protein 56.4g, carbohydrates 30.8g, fiber 5.6g, sugar 8.1g, sodium 1392mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.6, Lean meat: 0.8, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 5.7

  view detailed nutritional information

The recommended wines are: Zinfandel, Beaujolais, or Chianti.