Steak Sandwiches With Tomato Pesto

By á-170456

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves chopped
• 1/3 cup drained bottled dried tomatoes packed in oil
• 1/3 cup fresh basil leaves - (packed)
• 1/4 cup olive oil
• 2 tablespoons pine nuts
• 3 tablespoons parmesan cheese
• 1 pound sliced medium-rare steak - (abt 2 cups)
• 1/2 head iceberg salad lettuce
• 8 slices sourdough bread, 1/2" thick toasted lightly

Details

Servings 4

Preparation

Step 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 purée 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.

This recipe yields 4 servings.