Stuffed Steak

  • 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
  • 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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