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Tuscan Steak Flatbreads

Tuscan Steak Flatbreads
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
4 ServingsPrep: 25 min. Grill: 15 min.

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
© Taste of Home 2013

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Tuscan Steak Flatbreads (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013