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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steak on grid as directed above. Grill, covered, 10 to 11 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Cook’s Tip: 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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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. | |  |
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Grilled Steak with Arugula Pesto and Vodka-Tomato Sauce
about 1 hour
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Ingredients: |
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| 1 |
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beef top round steak, cut 3/4 inch thick (about 1 pound) |
| 1 |
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tablespoon olive oil |
| 1 |
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cup chopped onion |
| 2 |
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pounds tomatoes, seeded, chopped |
| 1/4 |
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cup vodka |
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Salt and pepper |
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Shaved Parmesan cheese (optional) |
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Arugula Pesto: |
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| 2 |
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cups packed arugula leaves (about 2 ounces) |
| 2 |
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tablespoons toasted unblanched sliced almonds |
| 2 |
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large cloves garlic |
| 1 |
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tablespoon fresh lemon juice |
| 1/2 |
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teaspoon freshly grated lemon peel |
| 1/3 |
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cup olive oil |
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Salt and pepper |
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Instructions: |
| 1. |
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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. |
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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. |
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Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.) |
| 4. |
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Carve steak into thin slices. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish with cheese, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 462 calories; 28 g fat (5 g saturated fat; 19 g monounsaturated fat); 61 mg cholesterol; 52 mg sodium; 15 g carbohydrate; 3.8 g fiber; 30 g protein; 6.4 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.3 mg iron; 31.4 mcg selenium; 5.3 mg zinc. |
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