Grilled Pesto Stuffed Steaks Recipes
GRILLED PESTO-STUFFED STEAKS
Flavor-packed pesto and cheese create the surprise in juicy beef steak.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- 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 Facts : Calories 410, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg
GRILLED CALIFORNIA PESTO-STUFFED STEAKS
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.
Provided by Alskann
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill to medium 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.
- Place steaks on hot grill.
- Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
- To serve, cut beef into thick strips.
- Pesto intructions:.
- Combine the basil in food processor with the pinenuts, pulse a few times.
- Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on.
- Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Romano cheese and pulse again until blended.
- Add a pinch of salt and freshly ground black pepper to taste.
Nutrition Facts : Calories 404.4, Fat 41.8, SaturatedFat 7, Cholesterol 13.3, Sodium 168.1, Carbohydrate 3.3, Fiber 0.8, Sugar 0.6, Protein 6.7
GRILLED TOMATO PESTO-STUFFED STEAKS
Sun-dried tomatoes and pepper lend lots of flavor to these beefy loins.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
- Make a horizontal cut into side of each steak, cutting to but not through opposite side and leaving about 1/2 inch uncut at each side, to form a pocket. Spoon firm pesto evenly into pockets. Secure openings with toothpicks. Sprinkle pepper over both sides of beef.
- Place beef on grill. Cover grill; cook over medium heat 5 to 10 minutes on each side for medium doneness (160°F) or until desired doneness. Broiling Directions: Set oven control to broil. Place stuffed beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 9 minutes; turn. Broil 5 to 10 minutes longer for medium doneness or until desired doneness.
Nutrition Facts : Calories 405, Carbohydrate 1 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg
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