1/2 Photos of Grilled California Pesto-Stuffed Steaks
A delicious and flavorful way to fix steaks! Serve a tossed spinach salad and crusty garlic bread on the side. New York strip or sirloin steak can be substituted for the rib-eye.
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Units: US | Metric
- 2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
- 1/4 cup pesto sauce (Store bought or you can use the recipe below)
- 2 tablespoons finely shredded parmesan cheese
- 1 tablespoon olive oil
Basil Pesto ingredients
- 1Heat grill to medium heat.
- 2Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
- 3Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
- 4Drizzle oil over beef.
- 5Place steaks on hot grill.
- 6Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
- 7To serve, cut beef into thick strips.
- 8Pesto intructions:.
- 9Combine the basil in food processor with the pinenuts, pulse a few times.
- 10Add the garlic, pulse a few times more.
- 11Slowly add the olive oil in a constant stream while the food processor is on.
- 12Stop to scrape down the sides of the food processor with a rubber spatula.
- 13Add the grated Romano cheese and pulse again until blended.
- 14Add a pinch of salt and freshly ground black pepper to taste.
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Nutritional Facts for Grilled California Pesto-Stuffed Steaks
Serving Size: 1 (78 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 404.3
- Calories from Fat 376
- Total Fat 41.7 g
- Saturated Fat 7.0 g
- Cholesterol 13.2 mg
- Sodium 168.0 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 0.8 g
- Sugars 0.5 g
- Protein 6.7 g
The following items or measurements are not included:
rib eye steaks