ANOINTED WORD MINISTRIES :: Recipes :: Grilled Steak w/Sauce

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Grilled Steak With Arugula
Pesto & Vodka-Tomato Sauce

Grilled Steak With Arugula Pesto & Vodka-Tomato Sauce

Marinade time: 6 hours or overnight Total recipe time: about 1 hour Makes 4 servings

Ingredients

-1 beef top round steak, cut 3/4 inch thick (about 1 pound)
-1 tablespoon olive oil
-1 cup chopped onion
-2 pounds tomatoes, seeded, chopped
-1/4 cup vodka
-Salt and pepper
-Parmesan cheese (optional)

Arugula Pesto:
-2 cups packed arugula leaves (about 2 ounces)
-2 tablespoons toasted un-blanched sliced almonds
-2 large cloves garlic
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly grated lemon peel
-1/3 cup olive oil
-Salt and pepper

Instructions

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.

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.

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.)

Carve steak into thin slices. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish
with cheese, if desired.