Marinade time: 6 hours or overnight Total recipe time: about 1 hour Makes 4 servings
Ingredients
-1 beef top round steak, cut 3/4 inch thick (about 1 pound)
-1 tablespoon olive oil
-1 cup chopped onion
-2 pounds tomatoes, seeded, chopped
-1/4 cup vodka
-Salt and pepper
-Parmesan cheese (optional)
-Arugula Pesto:
-2 cups packed arugula leaves (about 2 ounces)
-2 tablespoons toasted unblanched sliced almonds
-2 large cloves garlic
-1 tablespoon fresh lemon juice
-1/2 teaspoon freshly grated lemon peel
-1/3 cup olive oil
-Salt and pepper
Instructions
To prepare pesto, place arugula, almonds, garlic, lemon juice and lemon peel in food processor container. Cover; process until finely chopped. With motor running, slowly add oil through opening in cover, processing until smooth. Season with salt and pepper, as desired. Remove and reserve 1/4 cup pesto for serving; cover and refrigerate. Place beef steak and remaining pesto in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add tomatoes; cook 8 to 10 minutes or until most of liquid has evaporated, stirring occasionally. Stir in vodka; cook 7 to 10 minutes or until thickened, stirring frequently. Season with salt and pepper, as desired. Cool to room temperature.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
Carve steak into thin slices. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish with cheese, if desired.