Food Network: Steak Sandwiches with Tomato Pesto

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Steak Sandwiches with Tomato Pesto
Recipe courtesy Gourmet Magazine

Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1/3 cup drained bottled dried tomatoes packed in oil
1/3 cup packed fresh basil leaves
1/4-cup olive oil
2 tablespoons pine nuts
3 tablespoons Parmesan
1 pound sliced medium-rare steak (about 2 cups)
1/2 head iceberg lettuce
eight 1/2-inch slices sourdough bread, toasted lightly

Directions
In a small saucepan cook garlic in oil over moderately low heat,
stirring, until softened and cool. In a small food processor or blender puree tomatoes, basil, oil,
pine nuts, and parmesan until pesto is smooth. In a bowl toss steak with half of pesto and spread

remaining pesto on bread, top with some lettuce leaves. Divide steak among 4 bread slices and top
with remaining 4 slices.