Tuscan Steak Flatbreads Recipe

Tuscan Steak Flatbreads Recipe photo by Taste of Home

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Take flatbreads grilled in pesto, wrap them around steak and top with cheese. You have an instant party! Guests will love the fun presentation and the mouthwatering taste.—Michael Cohen, Los Angeles, California

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Tuscan Steak Flatbreads Recipe

Prep: 25 min. Grill: 15 min.

Yield: 4 Servings

25 15 40

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

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 or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 4 servings.

Nutritional Facts 1 filled flatbread equals 718 calories, 43 g fat (14 g saturated fat), 127 mg cholesterol, 961 mg sodium, 36 g carbohydrate, 2 g fiber, 44 g protein.

Originally published as Tuscan Steak Flatbreads in Country Woman February/March 2009, p19

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.