Grilled California Pesto-Stuffed Steaks

By Booper-2

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

• 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
• 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

Preparation

Step 1

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.