Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
2 garlic cloves, chopped
6 tablespoons olive oil
1/3 cup drained bottled dried tomatoes packed in oil
1/3 cup packed fresh basil leaves
1 teaspoon balsamic vinegar
1 pound sliced medium-rare steak (about 2 cups)
eight 1/2-inch slices sourdough bread, toasted lightly
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 mixture, and vinegar until pesto is smooth.
Step 2
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.
