Steak Sandwiches with Tomato Pesto

Total Time:
15 min
Prep:
15 min
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.


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