Blue Rhino - It's not just propane
Find a Rhino Location Near You
RecipesGrilling Tips and TermsShare Your Recipes with the Herd

Steak with Arugula Pesto

Makes: 4 servings
Prep Time: 6 hours - Overnight
Cook Time: 1 hour




Grilled Steak with Arugula Pesto & Vodka-Tomato Sauce


Beef top round steak, cut 3⁄4 inch thick (about 1 pound)
1 tablespoons olive oil
1 cup chopped onion
2 pounds tomatoes, seeded, chopped
1⁄4 cup vodka
Salt and pepper
Shaved Parmesan cheese (optional)



  1. To prepare pesto:
    1. Place arugula, almonds, garlic, lemon juice and lemon peel in food processor container.
    2. Cover; process until finely chopped.
    3. With motor running, slowly add oil through opening in cover, processing until smooth.
    4. Season with salt and pepper, as desired.
    5. Remove and reserve 1/4 cup pesto for serving; cover and refrigerate.
  2. Place beef steak and remaining pesto in food-safe plastic bag; turn steak to coat.
  3. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  4. Heat 1 tablespoon oil in large nonstick skillet over medium heat.
  5. Add onion; cook and stir 4 to 5 minutes or until tender.
  6. Add tomatoes; cook 8 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
  7. Stir in vodka and cook 7 to 10 minutes or until thickened, stirring frequently.
  8. Season with salt and pepper, as desired. Cool to room temperature.
  9. Remove steak from marinade; discard marinade.
  10. Place steak on grid and grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
  11. Carve steak into thin slices.
  12. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish with cheese, if desired.

Recipe and photo courtesy of The Beef Checkoff.