1poundboneless steaksirloin, New York strip, or other similar cut
1 to 2tablespoonsolive oil
2cupspacked fresh baby spinach
1/4poundfresh mozzarella cheesesliced
2tablespoonschopped fresh basil
4piecesof flatbread or naan
For the Balsamic Vinaigrette:
Salt and fresh ground pepperto taste
Drizzle both sides of steaks with olive oil and season with garlic pepper and salt. Grill on outside grill or stove-top grill pan for approximately 6 to 8 minutes per side, depending on thickness. Internal temperature should be in the 135 degree (medium rare) to 145 degree (medium) range. Remove steaks from grill and allow to sit for 5 to 10 minutes before slicing.
Meanwhile, in a small bowl combine all ingredients for balsamic vinaigrette. Set aside.
In a large bowl combine spinach, cheese and basil. Drizzle with balsamic vinaigrette and toss lightly to distribute dressing.
Place flatbread on grill and cook for about 1 to 2 minutes on each side till lightly toasted.
Carve steaks into slices. Top flatbread evenly with spinach mixture and steak slices and serve.