- 3 (12 to 14-ounce) skirt steaks
- 1 jar of Spinelli’s Balsamico dressing(to marinate the steak)
- 3 Portabella mushroom caps
- Olive oil
- Salt and pepper
- 1 ripe tomato
- 2 baguettes
- 2 cups of arugula
- 1 jar of Spinelli’s Gorgonzola dressing
Marinate the steak in ½ jar of Spinelli’s Balsamico dressing (you can opt to marinate the steak in Gorgonzola dressing too) in a large re-sealable plastic bag. Refrigerate for 2 hours.
Brush the Portabella caps with olive oil and season with salt and pepper. Grill for 5 minutes on each side and cut into slices.
Clean and slice the tomato.
Season the steaks with salt and pepper and grill the steaks – about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
Cut the two baguettes in half and then in half again lengthwise to make four sandwiches. Place the bread on the grill for 2 minutes on each side.
Layer the baguettes with steak, mushrooms, arugula, tomato and top with Spinelli’s Gorgonzola Dressing. Yummy!