GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD by CK
1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 flatbread or pita bread
Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
Remove steak from grill and let stand 5 minutes. Place flatbread on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
Carve steaks into slices. Top flatbread evenly with spinach mixture and steak slices.
Stuffed Cherry Tomato Appetizers by BDM
Cut thin slice from stem end of 2 boxes of cherry tomatoes
Scoop out the insides with a small spoon, discard or save for other use
Invert hollow tomatoes on paper towel
Cook 1 lb bacon slices until crisp, drain and crumble
For filling, combine bacon with:
¾ c finely chopped green onion and 2/3 c salad dressing
Spoon filling into the tomatoes, replace top slice on half of them,
sprinkle parsley on other half, and arrange every other on serving plate