Grilled California Pesto-stuffed Steaks

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.