I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away! 1 pkt. Vegetable Soup Mix 1 […]

I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away!

1 pkt. Vegetable Soup Mix
1 ½ c. Mayonnaise
1 c. Sour Cream
3 Scallion, sliced thin
One 10 oz. pkg. Frozen Spinach, thawed & squeezed dry
½ Sm. Red Onion, sliced thin
1 Beef Tenderloin Steak, about 6 ounces & 1” thick
25 Slices Dark Pumpernickel  Party Rye Bread

Combine spinach, sour cream, mayonnaise, scallion & soup mix.
Blend well & refrigerate.
Grill steak to medium rare over mesquite charcoal.
Cool 15 minutes.
Slice into thin strips.
Cut each strip to make a 1 ½” long X 1” wide rectangle.
Spread 1 Tbsp spinach mixture on each slice of bread.
Cut each slice in half.
Top with a little onion then a piece of steak.

Yield:  50 Canapé’s