Grilled Steak with Arugula Pesto & Vodka-Tomato Sauce

Directions:

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.

Grilling

1. Place beef steak and remaining pesto in food-safe plastic bag; turn steak to coat.
2. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
3. Heat 1 tbsp oil in large nonstick skillet over medium heat.
4. Add onion; cook and stir 4 to 5 minutes or until tender.
5. Add tomatoes; cook 8 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
6. Stir in vodka and cook 7 to 10 minutes or until thickened, stirring frequently.
7. Season with salt and pepper, as desired. Cool to room temperature.
8. Remove steak from marinade; discard marinade.
9. Place steak on grid and grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
10. Carve steak into thin slices.
11. Serve over vodka-tomato sauce; top with reserved Arugula Pesto. Garnish with cheese, if desired.