This dinner, complete with steak, potatoes, coleslaw, and toast, is cooked completely on the grill.
1. Prepare grill or heat broiler. Cut small red skin potatoes in half. Cook in boiling salted water 5 to 7 minutes, until partially cooked; drain.
2. With knife, score both sides of steaks. Spread 2 tablespoons pesto on each side of both steaks (total 1/2 cup). Grill or broil potatoes until golden, 3 to 5 minutes. Grill or broil steaks 7 minutes each side for medium-rare. slice 1 steak. Serve with croutons and coleslaw (recipes follow). Chill remaining steak and potatoes for next day's Pesto Steak Salad (www.familycircle.com). Makes 6 servings.Croutons:
3. Combine softened butter and 2 tablespoons prepared pesto in small bowl. Cut loaf white bread into 12 slices. Spread with butter mixture. Grill or grill, butter-side up, until golden, 3 to 4 minutes. Makes 6 servings.Pesto Coleslaw:
4. Combine sour cream, white-wine vinegar, 1/4 cup pesto, salt and pepper in large bowl. Add packaged coleslaw mix; toss. Makes 6 servings.