| 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 |
Serve with...
Corn with Basil
Total Time:
25 min
| 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. |
|
| New York strip or sirloin steak can be substituted for the rib-eye. |
|
| To retain beef juices, turn the steaks with tongs instead of piercing them with a fork. |
Nutrition Information:
410 ( 235); 26g ( 8g, ncg); 110mg; 380mg; 1g ( 0g, ncg); 43g 2%; 0%; 18%; 20% 0 ; 0 ; 6 ; 2 nc