Ingredients
SUN-DRIED TOMATO PESTO:1/3 cup packed fresh parsley sprigs2 tablespoons fresh basil leaves1 garlic clove, quartered2 tablespoons grated Parmesan cheese2 tablespoons oil-packed sun-dried tomatoes, patted dry2 tablespoons sherry1/4 teaspoon saltDash pepper1/4 cup olive oilSTEAK FLATBREADS:1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds)1/4 teaspoon salt1/4 teaspoon pepper4 flatbreads or whole pita breads2 tablespoons olive oil1 cup shredded fontina cheese1/4 cup fresh basil leaves, thinly sliced
Preparation
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.
