Tonight we're putting an Italian-inspired steak on the grill for dad. Enjoy this meal al-fresco with summer salad, melty cheesy garlic bread, and balsamic onions to finish it all off!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Top Sirloin Steak
Red Onion, sliced
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Before starting, wash and dry all produce. Lightly oil grill. While you prep, preheat grill to 500°F over medium-high heat. Halve tomatoes. Peel, then mince or grate garlic. Halve buns. Stir together garlic, half the Italian seasoning and 1 tbsp oil (dbl for 4ppl) in a small bowl. Pat steak dry with paper towels. Season with remaining Italian seasoning, 1 tsp garlic salt (dbl for 4ppl) and pepper.
Layer two 12x12-inch pieces of foil. Arrange onions on one side of foil. Drizzle with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Fold foil in half over onions and pinch edges to seal pouch (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Set aside.
Drizzle cut-sides of buns with garlic-oil mixture. Sprinkle each bun with cheese and close buns. Wrap each bun with foil. Set aside.
Place foil pouch of onions on one side of grill and cook until tender, 18-20 min. Add garlic bread to grill and grill, turning occasionally, until heated through, 10-12 min. Add steak to other side of grill. Grill steak, flipping once, until cooked to desired doneness, 4-7 min per side.**
Whisk together remaining garlic salt, 1 tbsp oil (dbl all for 4ppl) and half the balsamic glaze in a large bowl. Add tomatoes and spring mix and toss to combine. Season with pepper.
Carefully open foil pouch(es). Drizzle onions with remaining balsamic glaze and toss to combine. Thinly slice steak. Divide steak, salad and cheesy garlic bread between plates. Top steak with balsamic onions.