Grilled California Pesto-Stuffed Steaks

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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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