Grilled California Pesto-Stuffed Steaks

Total Time
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.

Ingredients Nutrition


  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.
Most Helpful

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.

Demandy June 16, 2009

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!

Rita~ June 07, 2007