Grilled Pesto-Stuffed Steaks
 

Cathie

Flavor-packed pesto and cheese create the surprise in juicy beef steak.


Prep Time:35 min
Start to Finish:35 min
Makes:4 servings







2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds)
1/4 cup basil pesto
2 tablespoons finely shredded Parmesan cheese
1 tablespoon olive or vegetable oil


1. Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
2. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
3. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.


Substitution
New York strip or sirloin steak can be substituted for the rib-eye.
Success
To retain beef juices, turn the steaks with tongs instead of piercing them with a fork.