Cornmeal-crusted tomato and pesto steak stack


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 Servings
Cornmeal-crusted tomato and pesto steak stack

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

Chatelaine Triple Tested


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