Grilled Pesto-Stuffed Steaks

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

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
235),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
8g,
8%
),
Cholesterol
110mg
110%;
Sodium
380mg
380%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
18%;
Iron
20%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.