Spiral Steaks With Pesto Olives And Tomatoes Recipes

Steps:

• Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours.
• Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt.
• Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes.
• Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto.

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• TO MAKE THE PESTO: In a food processor finely chop the basil, garlic, pine nuts, salt and pepper. Transfer the mixture to a small bowl and whisk in the olive oil.TO MAKE THE FILLING: In a food processor combine the olives and sun-dried tomatoes and process until smooth.Trim the flank steaks of any excess fat and trim the edges to form a rectangle. Using a meat mallet or the flat side of a sauté pan, pound the steaks to an even thickness, about 7 inches by 9 inches each.Coat both sides of the steaks with the pesto. Spread half the filling on each steak and roll up the long sides over the filling like a jelly roll. Cut each roll into four equal-sized spirals, securing each with a toothpick. Place on a platter, cover with plastic wrap, and refrigerate for 2 to 6 hours.Allow the spirals to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and grill, smooth curved side down, over Direct Medium heat until nicely browned on all smooth sides, 12 to 15 minutes, turning occasionally. Remove the toothpicks and serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.