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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Wrap tender grilled flatbreads around steak and top with cheese and homemade sun-dried tomato pesto for an instant party! People will love the fun presentation and the mouthwatering taste.Michael Cohen, Los Angeles, California Ingredients:
sun-dried 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 |
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.
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