Step 1To prepare pesto, place arugula, almonds, garlic, lemon juice and lemon peel in food processor container. Cover; process until finely chopped. With motor running, slowly add oil through opening in cover, processing until smooth. Season with salt and pepper, as desired. Remove and reserve 1/4 cup pesto for serving; cover and refrigerate. Place beef steak and remaining pesto in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Step 2Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add tomatoes; cook 8 to 10 minutes or until most of liquid has evaporated, stirring occasionally. Stir in vodka; cook 7 to 10 minutes or until thickened, stirring frequently. Season with salt and pepper, as desired. Cool to room temperature.
Step 3Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Step 4Carve steak into thin slices. Serve over vodka-tomato sauce; Top with reserved Arugula Pesto. Garnish with cheese, if desired.
Nutrition information per serving: 450 Calories; 243 Calories from fat; 27g Total Fat (4.5 g Saturated Fat; 0 g Trans Fat; 3.1 g Polyunsaturated Fat; 18.1 g Monounsaturated Fat;) 75 mg Cholesterol; 80 mg Sodium; 14 g Total Carbohydrate; 4 g Dietary Fiber; 29 g Protein; 4 mg Iron; 1049.8 mg Potassium; 14.4 mg NE Niacin; 1 mg Vitamin B6; 1.9 mcg Vitamin B12; 5 mg Zinc; 26.8 mcg Selenium; 98.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.