Prep 10 mins
Cook 10 mins
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.
- 2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
- 59.14 ml pesto sauce (Store bought or you can use the recipe below)
- 29.58 ml finely shredded parmesan cheese
- 14.79 ml olive oil
Basil Pesto ingredients
- 473.18 ml fresh basil leaves, packed
- 118.29 ml freshly grated romano cheese (or Parmesan)
- 118.29 ml extra virgin olive oil
- 78.07 ml pine nuts
- 3 medium sized garlic cloves, minced
- salt & freshly ground black pepper, to taste
- Heat grill to medium 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.
- Place steaks on hot grill.
- Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
- To serve, cut beef into thick strips.
- Pesto intructions:.
- Combine the basil in food processor with the pinenuts, pulse a few times.
- Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Romano cheese and pulse again until blended.
- Add a pinch of salt and freshly ground black pepper to taste.
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.
Excellent! Just loved this. I used Arugula Basil Pesto to stuff into the steaks. I made a small hole into a simi frozen steak then with the knife moved it so the inside was wider then the hole. Once filled with the pesto I topped with a slice of cheese to help hold the pesto in. Let the steaks come to room temperature. Then grilled for 7 minutes. Thanks!