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 lightlyIn 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.
