Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 4 to 6


Homemade Basil Pesto

  • 2/3 cup packed fresh basil
  • 1/4 cup olive oil
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp toasted pine nuts
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1/4 tsp each salt and pepper


  • 10 oz strip loin or sirloin steak (about 1 inch thick)
  • 1 tsp cracked pepper
  • 1/2 tsp salt
  • 1 lb store-bought pizza dough
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup baby arugula


Homemade Basil Pesto

In small food processor, pulse basil, oil, Parmesan, pine nuts, garlic, lemon juice, salt and pepper until smooth; set aside.


Preheat grill to medium-high heat; grease grate well. Pat steaks dry with paper towel. Season steak with pepper and salt. Grill steak for 4 to 5 minutes per side for medium-rare, or cook to desired doneness. Let stand for 10 minutes; slice thinly across the grain.

Meanwhile, on lightly floured work surface, cut pizza dough in half. Roll out each portion into 11- x 7-inch rectangle, about 1/4 inch thick.
Grill each flatbread for 1 to 2 minutes or until bubbles start to form on top and bottom is well-marked. Flip over; grill for 1 to 2 minutes. Transfer to baking sheet. Reduce heat to medium-low.

Spread pesto over flatbreads. Top each flatbread evenly with mozzarella, Parmesan and steak slices; return to grill. Close lid; grill for 3 to 5 minutes or until cheese starts to melt. Sprinkle arugula over top. To serve, cut each flatbread into 6 slices.

TIP: Add 1/4 tsp hot pepper flakes to pesto for a spicy addition.


Pair with: Cabernet Sauvignon