Chocolate-Dipped Steak Pizza-Layered Cannoli with Pistachios

      Serves 4

    ½ pound boneless sirloin steak, trimmed and cut into ¼-inch slices

2 teaspoons olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon freshly ground black pepper, divided

2 teaspoons minced fresh garlic

½ tablespoon fresh oregano

½ (28-ounce) can unsalted whole tomatoes, undrained

⅓ cup part-skim ricotta cheese

1 tablespoon ⅓-less-fat cream cheese

1 ounce shredded part-skim mozzarella cheese (about ¼ cup)

½ teaspoon grated orange rind

⅛ teaspoon vanilla extract

2 tablespoons powdered sugar

1 (1-inch-thick) slice ciabatta bread, cut lengthwise into 4 strips

4 (5-inch-long) cannoli shells

1½ tablespoons finely chopped roasted pistachios

2 tablespoons torn basil leaves

½ teaspoon finely chopped bittersweet chocolate

1. Preheat broiler to high.
2. Heat a large skillet over high heat.  Combine steak and ½ teaspoon oil in a large bowl; toss to coat.  Sprinkle steak with ⅛ teaspoon salt and ⅛ teaspoon pepper.  Add steak to pan; cook for 2 minutes or until browned, stirring occasionally.  Remove steak from pan.
3. Reduce heat to medium-high.  Add remaining oil to pan, and swirl to coat.  Add garlic, and sauté for 30 seconds.  Add oregano, remaining salt, remaining pepper, and tomatoes.  Reduce heat, and simmer 6 minutes, mashing tomato mixture with potato masher.  Return steak to pan, and toss to coat.  
4. Place ricotta, cream cheese, mozzarella, orange rind, and vanilla extract in a mini food processor; process until smooth.  Add powdered sugar, and pulse until well combined.  Place cheese mixture in a small heavy-duty zip-top plastic bag; seal bag.
5. Place bread on a baking sheet; broil 1 minute or until lightly toasted. Spoon tomato mixture evenly over bread strips; place 1 strip bread at bottom of each cannoli shell. Snip a ½-inch hole in one bottom corner of bag containing cheese mixture.  Squeeze cheese mixture into top of cannoli shells until shells are full.  Broil 2 minutes or until cheese begins to brown.
6. Combine pistachios, basil, and chocolate in a small bowl.  Evenly dip ends of cannoli in pistachio mixture.