INGREDIENTS :
- 2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds)
- 1/4 cup basil pesto
- 2 tablespoons finely shredded Parmesan cheese
- 1 tablespoon olive or vegetable oil
PROCEDURE :
- Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
- 2. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
- 3. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.
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