GRILLED STEAK WITH ARUGULA PESTO AND VODKA-TOMATO SAUCE

Grilled Steak with Arugula Pesto and Vodka-Tomato Sauce --
Lean Cut
  • Total Recipe Time: about 1 hour
  • Makes 4 servings

INGREDIENTS

  1. 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  2. 1 tablespoon olive oil
  3. 1 cup chopped onion
  4. 2 pounds tomatoes, seeded, chopped
  5. 1/4 cup vodka
  6. Salt and pepper
  7. Parmesan cheese (optional)
Arugula Pesto:
  1. 2 cups packed arugula leaves (about 2 ounces)
  2. 2 tablespoons toasted unblanched sliced almonds
  3. 2 large cloves garlic
  4. 1 tablespoon fresh lemon juice
  5. 1/2 teaspoon freshly grated lemon peel
  6. 1/3 cup olive oil
  7. Salt and pepper

INSTRUCTIONS FOR GRILLED STEAK WITH ARUGULA PESTO AND VODKA-TOMATO SAUCE

  1. To prepare pesto, place arugula, almonds, garlic, lemon juice and lemon peel in food processor container. Cover; process until finely chopped. With motor running, slowly add oil through opening in cover, processing until smooth. Season with salt and pepper, as desired. Remove and reserve 1/4 cup pesto for serving; cover and refrigerate. Place beef steak and remaining pesto in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add tomatoes; cook 8 to 10 minutes or until most of liquid has evaporated, stirring occasionally. Stir in vodka; cook 7 to 10 minutes or until thickened, stirring frequently. Season with salt and pepper, as desired. Cool to room temperature.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
  4. Carve steak into thin slices. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish with cheese, if desired.
  • Test Kitchen Tips
  • Vodka-tomato sauce may be made up to 24 hours ahead; cover and refrigerate. Bring to room temperature before serving. One 28-ounce can whole tomatoes may be substituted for fresh tomatoes. Reserving juice, chop tomatoes. Add chopped tomatoes and juice to onion mixture and cook as directed above.
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