Steak Caprese

Prep Time 15-20 min. | Medium
Thaw in refrigerator.

1. Preheat broiler to high heat.
2. Drain liquid from fire roasted tomatoes and set aside. Remove steaks from marinade. Discard marinade.
3. Broil one side of the steaks on high to desired temperature for doneness:
   125°F for rare (about 5-6 min. per side)
   135°F for medium rare (about 6-7 min. per side)
   145°F for medium (about 7-8 min. per side)
   155°F for well done (about 8-10 min. per side)
4. When turning steaks over, group together with sides touching. Evenly layer and distribute pesto and fire roasted tomatoes over top of steaks. Cook for the remaining time based on your desired degree of doneness.
5. Top each steak with 1 slice of cheese, remove from heat just as cheese starts to melt. Let rest 4-5 min. before serving.
   *NOTE: To keep steaks tender, slice the steaks across the grain lines.

Prep Time 15-20 min. | Large
Thaw in refrigerator.

1. Preheat broiler to high heat.
2. Drain liquid from fire roasted tomatoes and set aside. Remove steaks from marinade. Discard marinade.
3. Broil one side of the steaks on high to desired temperature for doneness:
   125°F for rare (about 5-6 min. per side)
   135°F for medium rare (about 6-7 min. per side)
   145°F for medium (about 7-8 min. per side)
   155°F for well done (about 8-10 min. per side)
4. When turning steaks over, group together with sides touching. Evenly layer and distribute pesto and fire roasted tomatoes over top of steaks. Cook for remaining cook time according to desired degree of doneness.
5. Top each steak with 1 slice of cheese, remove from heat just as cheese starts to melt. Let rest 4-5 min. before serving.
   *NOTE: To keep steaks tender, slice the steaks across the grain lines.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.