Steak Sandwiches with Tomato Pesto

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/3 cup drained bottled dried tomatoes packed in oil
• 1/3 cup packed fresh basil leaves
• 1/4-cup olive oil
• 2 tablespoons pine nuts
• 3 tablespoons Parmesan
• 1 pound sliced medium-rare steak (about 2 cups)
• 1/2 head iceberg lettuce
• eight 1/2-inch slices sourdough bread, toasted lightly

Directions

In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and cool. In a small food processor or blender puree tomatoes, basil, oil, pine nuts, and parmesan until pesto is smooth. In a bowl toss steak with half of pesto and spread remaining pesto on bread, top with some lettuce leaves. Divide steak among 4 bread slices and top with remaining 4 slices.