Ingredients
4 ounces sliced pancetta or bacon strips, chopped1 beef top sirloin steak (1 pound)1/2 teaspoon salt1/4 teaspoon pepper12 diagonally cut French bread slices (1/2 inch thick)1-1/2 cups prepared bruschetta topping1 cup fresh arugula or baby spinach
Preparation
Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices.
Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
