Tuscan Steak Flatbreads Recipe

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

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a 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 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 each: 718 calories, 43g fat (14g saturated fat), 127mg cholesterol, 961mg sodium, 36g carbohydrate (1g sugars, 2g fiber), 44g protein.

  • 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
  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 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

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