Ingredients

• 2 garlic cloves, chopped
• 6 tablespoons olive oil
• 1/3 cup drained bottled dried tomatoes packed in oil
• 1/3 cup packed fresh basil leaves
• 1 teaspoon balsamic vinegar
• 1 pound sliced medium-rare steak (about 2 cups)
• eight 1/2-inch slices sourdough bread, toasted lightly

Instructions

1. In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and cool. In a small food processor or blender purée tomatoes, basil, oil mixture, and vinegar until pesto is smooth.
2. In a bowl toss steak with half of pesto and spread remaining pesto on bread. Divide steak among 4 bread slices and top with remaining 4 slices.