Grilled California Pesto-Stuffed Steaks |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious and flavorful way to fix steaks! Serve a tossed spinach salad and crusty garlic bread on the side. New York strip or sirloin steak can be substituted for the rib-eye. Ingredients:
2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.) |
1/4 cup pesto sauce (store bought or you can use the recipe below) |
2 tablespoons finely shredded parmesan cheese |
1 tablespoon olive oil |
2 cups fresh basil leaves, packed |
1/2 cup freshly grated romano cheese (or parmesan) |
1/2 cup extra virgin olive oil |
1/3 cup pine nuts |
3 medium sized garlic cloves, minced |
salt & freshly ground black pepper, to taste |
Directions:
1. Heat grill to medium heat.
2. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
3. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
4. Drizzle oil over beef.
5. Place steaks on hot grill.
6. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
7. To serve, cut beef into thick strips.
8. Pesto intructions:.
9. Combine the basil in food processor with the pinenuts, pulse a few times.
10. Add the garlic, pulse a few times more.
11. Slowly add the olive oil in a constant stream while the food processor is on.
12. Stop to scrape down the sides of the food processor with a rubber spatula.
13. Add the grated Romano cheese and pulse again until blended.
14. Add a pinch of salt and freshly ground black pepper to taste.
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