2 pounds Certified Angus Beef ® top blade steak
1 cup seeded and diced tomatoes
3 tablespoons pitted and chopped kalamata olives
2 tablespoons chopped fresh basil
1 tablespoon finely chopped red onion
1/4 cup extra virgin olive oil
2 teaspoons balsamic or red wine vinegar
1 loaf Italian or French bread
Salt to taste
Combine tomatoes, olives, basil, red onion, vinegar and 2 tablespoons olive oil in a small mixing bowl.
Place steaks on grill over medium heat. Grill uncovered to desired doneness, turning once. Place on cutting board and allow to rest 5 minutes. Slice thinly across the grain.
Slice bread in half lengthwise, brush bread with remaining olive oil and grill until surface is crisp and golden, about 2 to 3 minutes. Remove bread and sprinkle with salt.
To assemble, place steak on bread and top with tomato-Olive Salsa.
Serving option: Slice bread into 1/2-inch thick slices, top with greens, steak and salsa for appetizers.
Reprinted with permission from the Certified Angus Beef® brand.