Grilled Tomato Pesto Stuffed Steaks Recipes

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GRILLED PESTO-STUFFED STEAKS



Grilled Pesto-Stuffed Steaks image

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

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

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

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER



15-Minute Grilled Skirt Steak with Pesto Butter image

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds skirt steak
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)

Steps:

  • Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
  • Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
  • Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
  • Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC



Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

Four 7 to-8-ounce flat-iron steaks or filet steaks
1 bulb garlic
12 plum tomatoes, halved lengthwise
3/4 cup EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
3 tablespoons pine nuts
1 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 head Belgian endive, sliced
1/2 head radicchio, chopped
A handful of fresh thyme sprigs, leaves stripped
Juice of 1 lemon
2 small handfuls grated Parmigiano-Reggiano
Ciabatta bread, grilled or warmed in the oven, split and charred or warmed

Steps:

  • Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
  • Bring the steaks to room temperature.
  • Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
  • Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
  • Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
  • Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
  • Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
  • Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

PESTO GRILLED CHEESE SANDWICH



Pesto Grilled Cheese Sandwich image

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA



Grilled Portobellos With Pesto, Tomatoes and Feta image

Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.

Provided by FolkDiva

Categories     < 60 Mins

Time 40m

Yield 8 mushrooms, 8 serving(s)

Number Of Ingredients 5

1/2 cup pesto sauce
1/2 cup olive oil
8 large portabella mushrooms, stemmed
1 lb feta cheese, crumbled
2 cups fresh tomatoes, peeled, seeded and diced

Steps:

  • Stir together pesto and olive oil, set aside.
  • If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
  • Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
  • Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
  • If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
  • Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.

Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3

GRILLED CALIFORNIA PESTO-STUFFED STEAKS



Grilled California Pesto-Stuffed Steaks image

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

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

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 CHICKEN MARGHERITA



Grilled Chicken Margherita image

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

Steps:

  • Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
  • Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
  • Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

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