Flank Steak with Sun-Dried Tomato Pesto en Papilotte

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. extra-virgin olive oil.
• 1 lb. zucchini, cut on bias, 1/4-inch thick
• 8oz. tomatoes, about 8 slices
• 4 tbsp. Sun-Dried Tomato Pesto
• 1 tbsp. chopped basil, chopped
• salt
• freshly ground black pepper
• 4 pieces parchment paper, 15 x 36 inches

Makes 4 Servings

1. Preheat the oven to 400 F. Place 2 baking sheets in the oven on separate shelves.
2. Cut meat in half lengthwise. Cut each lengthwise pieces in half across the middle. Season meat with salt and pepper.
3. Heat a saute pan over high heat. When the pan is smoking hot, add olive oil and meat. Smear meat on both sides and remove from pan. The meat should still be raw but browned on the outside. 
4. Fold each piece of parchment paper in half like a book. Cut into a large heart shape, with the fold at the center of the heart.
5. For each packet: Place the zucchini slices just off center of the fold. Season with salt and pepper. Lay 2 tomato slices on top of zucchini. Place flank steak on top of tomatoes. Spread pesto on top of steak. Sprinkle with basil.
6. Fold the other side of the paper over meat. Starting at the top of heart shape, fold up both edges of parchment, overlapping folds as you move along the edge of the paper. When you reach the end, twist the end several times to secure.
7. Place packets on preheated baking sheets in preheated oven. Bake for 12-15 minutes. Remove from oven and serve immediately. The meat should be medium rare and will need to be sliced across the grain.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This meal takes about 40 minutes to make and it is elegantly delicious. Cooking en papilotte is a French cooking technique that delicately seals the flavors in a steam packet made from either foil or parchment paper. The vegetables add a nice aroma to the steak along with the pesto. I highly recommend seasoning the steak with garlic because garlic always makes everything taste better. You can use any kind of pesto in this recipe and your mel will still be delicious.