Puttanesca topped steak | Heart and Stroke Foundation

Ingredients

• 2 beef sirloin grilling steaks (about 1 lb/500 g total), trimmed
• 2 tbsp (25 mL) basil pesto, divided
• 1/4 tsp (1 mL) pepper
• 2 red bell peppers, quartered
• 1 container (227 g) grape tomatoes, halved
• 1 tbsp (15 mL) minced pitted sun-dried black olives (4 olives)
• 2 tsp (10 mL) capers
• 1 large clove garlic, minced
• 2 tbsp (25 mL) chopped fresh basil
• 2 tbsp (25 mL) red wine vinegar