Cornmeal-crusted tomato and pesto steak stack



15 min


30 min


4 Servings

Cornmeal-crusted tomato and pesto steak stack

Cornmeal-crusted tomato and pesto steak stack.
Photo, Roberto Caruso.

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


  • 1/4 cup mayonnaise
  • 1 tbsp pesto
  • 2 large firm tomatoes
  • 1/2 tsp salt
  • 1/4 cup cornmeal
  • 2 strip loin steaks , about 250 g each
  • 2 tsp olive oil
  • 2 cups packed arugula


  • Stir mayo with pesto in a small bowl. Cut tops and bottoms off tomatoes and discard. Slice tomatoes into thick slices. Season with 1/4 tsp salt and pepper. Pour cornmeal onto a plate and press each slice into cornmeal, coating both sides. Set aside.
  • Heat a large non-stick frying pan over medium-high. Season steaks with remaining salt and pepper. Add 1 tsp oil, then steaks. Reduce heat to medium. Sauté 3 to 4 min per side for medium-rare. Transfer to a cutting board and let rest for 5 min.
  • Wipe pan clean with paper towels and return to burner over medium heat. Add remaining oil, then 4 tomato slices. Cook until golden brown, 2 to 3 min per side. Transfer to a plate. Repeat with remaining tomato slices, adding a little more oil, if needed.
  • Slice steaks thinly. Lay 4 tomato slices on 4 plates. Top each with a dollop of pesto mayo, arugula and steak slices. Sandwich with another fried tomato slice.

Nutrition (per serving)

  • Calories
  • 374,
  • Protein
  • 26 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 26 g,
  • Fibre
  • 2 g,
  • Sodium
  • 481 mg.