You’ll Need:Beef and Veal Culinary Center – Colorado Yield: 6 servings 2 boneless beef top loin (strip) steaks, cut 1 1/2 inches thick (about 1 3/4 pounds) 3 large tomatoes, cut into 1/2- to 3/4-inch slices 1 tablespoon grated Romano cheese Salt Pepper Pesto 1/4 cup prepared basil pesto 1/4