Recipe courtesy of Gourmet Magazine

Steak Sandwiches with Tomato Pesto

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  • Total: 15 min
  • Prep: 15 min
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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


  1. 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.