Tuscan Steak Flatbreads Recipe
Tuscan Steak Flatbreads Recipe photo by Taste of Home

Tuscan Steak Flatbreads Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 4 servings

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

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.

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

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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