Serves: 8
Total Calories: 417
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.
This Spiral Steaks With Pesto, Olives, And Tomatoes recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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