Grilled Pesto-Stuffed Steak
Grilled Pesto-Stuffed Steak 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 ...
Ingredients
- 2boneless beef top loin (strip) steaks,
- 3large tomatoes, cut into 1/2- to 3/4-inch slices
- 1tablespoongrated romano cheese
- 1/4cupprepared basil pesto
- 1/4cupfinely chopped (oil-packed) sun-dried tomatoes
- 2tablespoonminced garlic
- 2teaspoonfinely chopped fresh rosemary
Directions
- 1
Grilled Pesto-Stuffed Steak Beef and Veal Culinary Center - Colorado Yield: 6 servings 2 boneless beef top loin (strip) steaks, cut 1 1/2 in
- 2
Cook over medium-low heat, about 4 to 6 minutes or until garlic is tender not brown
- 3
Meanwhile, using a sharp knife, cut a pocket in each beef steak
- 4
Make a horizontal cut through the center of each steak, parallel to the surface of the meat, about 1/2 inch from each side
- 5
Cut to, but not through, opposite side
- 6
Spoon half of the pesto mixture into each steak pocket, spreading evenly
- 7
Secure openings with wooden picks
- 8
Place steaks on grill grid over medium-low, ash-covered coals