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Steak Crostini with Sun-dried Tomato Pesto

Prep time: 15 minutes
Cook time: 18 minutes

Ingredients
1 (8.5-ounce) jar sun-dried tomatoes, liquid reserved
1/2 cup fresh basil
2 garlic cloves, divided
2 (4-ounce) Laura’s Lean Ribeye Steaks
1 tablespoon grated Parmesan cheese
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 (12-ounce) French bread, thinly sliced
12 teaspoons grated parmesan cheese
Fresh basil leaves (optional)

Directions
1. Combine tomatoes, 1 teaspoon reserved liquid, basil and 1 garlic clove in a container of a food processor; process until smooth. Transfer to a bowl and add 1 tablespoon cheese and 1/4 teaspoon salt and pepper, stirring well.
2. Season steak with remaining garlic, salt and pepper. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) about 8 to 10 minutes on each side, or until desired degree of doneness. Thinly slice steak into and cut into 1/2-inch pieces.
3. Spread pesto over each bread slice. Top each slice with steak and 1 teaspoon Parmesan cheese. Broil for 1 to 2 minutes or until cheese is melted and bread turns golden brown. Top each slice with fresh basil leaves, if desired. Serve immediately.

Makes 12 servings.

Broiling Directions: Place steak on a rack of a broiler pan. Broil 3 to 5 inches from heat 6 to 8 minutes on each side or until desired degree of doneness.

Nutritional Analysis Per Serving
CALORIES 183.94 (16% from fat); FAT 3.32g (sat .60g); PROTEIN 11.53g; CARB 29.53g; FIBER 3.47g; CHOL 1.50mg; SODIUM 755.14mg.