Flavor-packed pesto and cheese create the surprise in juicy beef steak.
beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds)
cup basil pesto
tablespoons finely shredded Parmesan cheese
tablespoon olive or vegetable oil
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).
Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Grilled Pesto-Stuffed Steaks