Grilled California Pesto-Stuffed Steaks Recipe

Name: Grilled California Pesto-Stuffed Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 cups fresh basil leaves, packed; 1/2 cup freshly grated romano cheese (or Parmesan); 1/2 cup extra virgin olive oil; 1/3 cup pine nuts; 3 medium sized garlic cloves, minced; salt & freshly ground black pepper, to taste

Servings: persons

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
2 cups fresh basil leaves, packed
1/2 cup freshly grated romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste

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.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled California Pesto-Stuffed Steaks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled California Pesto-Stuffed Steaks

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