Steak with Roasted Red Bell Pepper Pesto

Try a little something different to put on your flank or sirloin steak. Simple to make and great to eat. Can serve as an appetizer also.

INGREDIENTS
1   pound flank or sirloin steak
1   teaspoon dried basil
1   tablespoon olive oil
1   jar (7 ounce) roasted red bell peppers
2   tablespoons roughly chopped fresh basil
2-3 tablespoons beef broth

METHOD
Cut the steak across the grain into 2 inch by 1/2 inch strips and place them into a re-seal able plastic bag. Put the dried basil leaves into a coffee grinder and pulverize them. Add them and the olive oil to the plastic bag. Seal the bag and mix it well to coat all the steak strips with oil and basil. Refrigerate for 1 hour.

Place the roasted red bell peppers into a blender or food processor and puree. If they will not puree completely, add beef broth by tablespoons and continue to process until a smooth puree is obtained. Add the chopped basil leaves and process until they are chopped to 1/4 inch pieces.

In a large skillet over medium heat, add the beef slices from the plastic bag with any liquid and cook, turning as needed, until thoroughly browned. Remove from the skillet to a serving dish and cover to keep warm. Add the pesto to the skillet  and cook for 2 to 3 minutes to  heat. Remove from the stove, pour over the steak strips and serve.