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Steak and Blue Cheese Pesto Pizzas

For the Pesto:

2 cups fresh basil leaves, reserve 8-10 leaves for garnish

1/4 cup pine nuts or almonds, toasted

1/3 cup extra-virgin olive oil

1 large garlic clove, chopped

1/4 cup freshly grated Parmesan cheese

Salt and Pepper, to taste

For the Pizzas:

1 tablespoon canola oil

1 lb. sirloin steak, cut into thin strips

1 bell pepper, any color, cut into thin slices

1 small onion, cut into thin slices

2 French bread loaves, split widthwise

6 oz. blue cheese, crumbled

Salt and Pepper, to taste

Heat oven to 425 F degrees.

For the pesto, place all ingredients in a blender or food processor. Blend until all ingredients are pureed.

For the pizzas, bring a skillet up to medium high heat. Saute the steak, pepper and onion with salt and pepper for 4-6 minutes or until steak is cook to desired doneness and vegetables has slightly softened.

Lay the French bread halves, cut side up on a baking sheet. Spread desired amount of pesto on the cut side of each bread slice. (Note: extra pesto can be refrigerated in a sealed container for 4-5 days.) Divide steak, peppers, onions and cheese on each half. Bake for 8-10 minutes or until cheese has melted and the bread is golden brown. Tear remaining basil leaves on top of loaves for garnish. Cut into slices; serve immediately.

Sponsor: Utah Beef Council

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