Grilled Pesto-Stuffed Steak Recipe


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Type: Grilled Pesto-Stuffed Steak Free Cooking Recipe – Barbecue

It’s ok!

Ingredients / Directions
Beef and Veal Culinary Center – Colorado

Yield: 6 servings

2 boneless beef top loin (strip) steaks,
cut 1 1/2 inches thick (about 1 3/4 pounds)
3 large tomatoes
cut into 1/2- to 3/4-inch slices
1 tablespoon grated Romano cheese
Salt
Pepper

Pesto
1/4 cup(s) prepared basil pesto
1/4 cup(s) finely chopped (oil-packed) sun-dried tomatoes
2 tablespoons minced garlic
2 teaspoons finely chopped fresh rosemary Combine pesto ingredients in a small
nonstick skillet. Cook over medium-low heat
about 4 to 6 minutes or until garlic is tender not brown.

Meanwhile
using a sharp knife
cut a pocket in each beef steak. Make a horizontal cut through the center of each steak
parallel to the surface of the meat
about 1/2 inch from each side. Cut to
but not through
opposite side. Spoon half of the pesto mixture into each steak pocket
spreading evenly. Secure openings with wooden picks.

Place steaks on grill grid over medium-low
ash-covered coals. Grill steaks
covered
16 to 19 minutes for medium-rare to medium doneness
turning frequently. Remove from grill; keep warm. Season with salt and pepper.

Grill tomato slices about 3 minutes or until heated through
turning once. Sprinkle with cheese and season with salt and pepper. Remove wooden picks and carve steaks crosswise into 1/2-inch thick slices. Serve with grilled tomatoes.

Tips: Serve pesto-stuffed steak slices and grilled tomatoes with Romano cheese with orzo or another tiny pasta tossed while still hot with Italian vinaigrette dressing and more Romano (or Parmesan).

Serve with crunchy Italian toasts done on the grill after the steaks are removed. Brush with Italian dressing instead of butter or olive oil during grilling on both sides of the thick bread slices.

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