Grilled California Pesto-Stuffed Steaks

READY IN: 20mins
Recipe by Alskann

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.

Top Review by Demandy

We liked this but used a 1 lb flat iron steak with 3/4 of the pesto. Flat iron is a bit leaner so we felt it needed more pesto flavor. It was good with some sauteed mushroom and zucchini on the side.

Ingredients Nutrition

Directions

  1. Heat grill to medium heat.
  2. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
  3. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
  4. Drizzle oil over beef.
  5. Place steaks on hot grill.
  6. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
  7. To serve, cut beef into thick strips.
  8. Pesto intructions:.
  9. Combine the basil in food processor with the pinenuts, pulse a few times.
  10. Add the garlic, pulse a few times more.
  11. Slowly add the olive oil in a constant stream while the food processor is on.
  12. Stop to scrape down the sides of the food processor with a rubber spatula.
  13. Add the grated Romano cheese and pulse again until blended.
  14. Add a pinch of salt and freshly ground black pepper to taste.

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