Ingredients for Grilled California Pesto Stuffed Steaks
- Rib Eye Steaks
- Pesto Sauce
- Parmesan Cheese
- 1/2 cup olive oil
- Fresh Basil Leaves
- Romano Cheese
- Extra Virgin Olive Oil
- Pine Nuts
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
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How to Make Grilled California Pesto Stuffed Steaks
- Preheat grill to medium heat (approximately 350°F).
- Make a horizontal cut in the side of each steak, creating a pocket about 1 inch deep.
- In a medium bowl, combine 1/2 cup pesto (see pesto instructions below), and 1/4 cup grated Romano cheese.
- Spread the pesto mixture evenly inside the steak pockets.
- Gently press the pockets closed and secure with toothpicks if needed.
- Drizzle steaks with 1 tablespoon olive oil.
- Place steaks on the preheated grill.
- Cover the grill and cook for 12-14 minutes for medium doneness, turning once halfway through using tongs. Maintain a distance of 4-5 inches from the heat source.
- Remove steaks from grill, remove toothpicks, and let rest for 5 minutes before slicing.
- Cut beef into thick strips and serve immediately.
- **Pesto Instructions:**
- Combine 2 cups fresh basil leaves, 1/4 cup pine nuts, and 2 cloves garlic in a food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/2 cup olive oil until fully incorporated.
- Stop and scrape down the sides of the food processor.
- Add 1/4 cup grated Romano cheese and pulse to combine.
- Season with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
35g
Carbs
1g
