Tuscan Steak Flatbreads

• 1/3 cup packed fresh parsley sprigs
• 2 tablespoons fresh basil leaves
• 1 garlic clove, quartered
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons oil-packed sun-dried tomatoes, patted dry
• 2 tablespoons sherry
• 1/4 teaspoon salt
• Dash pepper
• 1/4 cup olive oil
• 1 beef top sirloin steak (3/4 inch thick and 1-1/4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 flatbreads or whole pita breads
• 2 tablespoons olive oil
• 1 cup shredded fontina cheese
• 1/4 cup fresh basil leaves, thinly sliced

1. For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
2. Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
3. Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through.
4. Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.

parsley sprigs, fresh basil, garlic, parmesan cheese, tomatoes, sherry, salt, pepper, olive oil, beef, salt, pepper, flatbreads, olive oil, fontina cheese, fresh basil

Taken from www.tasteofhome.com/recipes/tuscan-steak-flatbreads/ (may not work)