Steak Flatbreads

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Steak Flatbreads

Post  justmecookin on Fri Oct 08, 2010 10:07 am

Tomato Pesto:
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

Steak Flatbreads:
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 (4 ounces) shredded fontina cheese
1/4 cup fresh basil leaves, thinly sliced

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.

Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side. Remove and keep warm. 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. Spread pesto over grilled side of flatbreads. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil. Makes 4 servings.

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