Pesto Beef Swirls
This is a clever variation on the Italian rolled-beef dish braciola. Here, the filling is a nutty parsley-basil pesto that complements the flavor of the steak perfectly.
Servings: 4 to 6
Ingredients:
* 1/2 cup steak sauce, plus more for basting
* 1/4 cup grated Parmesan cheese
* 1/4 cup pine nuts or walnuts
* 1/4 cup fresh parsley
* 2 tablespoons dried basil leaves
* 2 cloves garlic
* 1 (2-pound) beef flank steak, pounded to 1/2-inch thickness
Directions:
In a blender or food processor, blend 1/2 cup steak sauce, cheese, pine nuts, parsley, basil and garlic to a coarse paste; spread over top of steak.
Cut steak across grain into 8 (1-inch-wide) strips. Roll up each strip from short edge; secure with wooden toothpicks.
Grill steak strips over medium heat or broil 6 inches from heat source for 7 to 8 minutes on each side, or to desired doneness, basting occasionally with additional steak sauce. Remove toothpicks and serve immediately.
