Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Garlic cloves; chopped |
6 tablespoons | Olive oil |
⅓ cup | Drained bottled dried tomatoes packed in oil |
⅓ cup | Packed fresh basil leaves |
1 teaspoon | Balsamic vinegar |
1 pounds | Sliced medium-rare steak; (about 2 cups) |
8 slices | Sourdough bread; 1/2-inch, toasted lightly |
Can be prepared in 45 minutes or less.
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 mixture, and vinegar until pesto is smooth.
In a bowl toss steak with half of pesto and spread remaining pesto on bread. Divide steak among 4 bread slices and top with remaining 4 slices.
Makes 4 sandwiches.
Gourmet May 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998