Tuscan Steak Flatbreads

Name: Tuscan Steak Flatbreads
Ingredients: 1/3 cup packed fresh parsley sprigs; 2 tablespoons fresh basil leaves; 1 garlic clove, quartered; 2 tablespoons grated Parmesan cheese; 2 tablespoons oil-packed sun-dried tomatoes, patted dry; 2 tablespoons sherry; 1/4 teaspoon salt; Dash pepper; 1/4 cup olive oil; 1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds); 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 flatbreads or whole pita breads; 2 tablespoons olive oil; 1 cup shredded fontina cheese; 1/4 cup fresh basil leaves, thinly sliced

16 ingredients

4 steps

Ingredients

1/3 cup packed fresh parsley sprigs
2 tablespoons fresh basil leaves
1 garlic clove, quartered
2 tablespoons grated Parmesan cheese
2 tablespoons oil-packed sun-dried tomatoes, patted dry
2 tablespoons sherry
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil
1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 flatbreads or whole pita breads
2 tablespoons olive oil
1 cup shredded fontina cheese
1/4 cup fresh basil leaves, thinly sliced

Directions

1

For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
2

Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
3

Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through.
4

Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.