Italian-Seasoned Steaks With Sundried Tomato Pesto
1 ½ pounds beef chuck steaks, cut 1 inch thick
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
Salt to taste
Sun-Dried Tomato Pesto:
1/2 cup boiling water
1/4 cup sun-dried tomato halves
1/4 cup prepared pesto sauce
Preheat broiler setting on your oven. Next, prepare Sun-Dried Tomato Pesto: pour boiling water over sun-dried tomatoes in small bowl and let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess water, if necessary. Finely chop tomatoes; combine with pesto sauce and set aside.
Combine Italian seasoning and pepper, pressing evenly onto beef steaks. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil for 13 to 16 minutes for medium rare to medium doneness, turning once. Allow steaks to rest for 10 minutes, then slice steaks against the grain into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato Pesto.