TUSCAN STEAK FLATBREADS

Tuscan Steak Flatbreads image

Wrap tender grilled flatbreads around steak and top with cheese and homemade sun-dried tomato pesto for an instant party! People will love the fun presentation and the mouthwatering taste.-Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

SUN-DRIED TOMATO PESTO:
1/3 cup packed fresh parsley sprigs
2 tablespoons fresh basil leaves
1 garlic clove, quartered
2 tablespoons grated Parmesan cheese
2 tablespoons oil-packed sun-dried tomatoes, patted dry
2 tablespoons sherry
1/4 teaspoon salt
Dash pepper
1/4 cup olive oil
STEAK FLATBREADS:
1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 flatbreads or whole pita breads
2 tablespoons olive oil
1 cup shredded fontina cheese
1/4 cup fresh basil leaves, thinly sliced

Steps:

For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.

Nutrition Facts : Calories 718 calories, Fat 43g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 961mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.