Tuscan Steak Flatbreads Recipe

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 meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 4 servings.