Grilled Pesto-Stuffed Steaks

Grilled Pesto-Stuffed Steaks

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

Prep Time

35

Minutes

Total Time

35

Minutes

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 235),
  • Total Fat 26g
    • (Saturated Fat 8g,),
  • Cholesterol 110mg;
  • Sodium 380mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 43g;
Percent Daily Value*:
    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.