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Grilled Pesto-Stuffed Steaks*

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs)
1/4 cup basil pesto
2 Tbsp finely shredded Parmesan cheese
1 Tbsp 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).

Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.

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.

Nutrition information per serving: Calories 410 (Calories from Fat 235); Total Fat 26g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 110mg; Sodium 380mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars ncg); Protein 43g

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs) 1/4 cup basil pesto 2 Tbsp finely shredded Parmesan cheese 1 Tbsp olive or vegetable oil Heat coals or gas grill for direct heat. Make horizontal cut in side...