Grilled Pesto-Stuffed Steaks
|Beef rib-eye steaks||2 (1 1/2 inches thick, about 2 pounds)|
|Beef rib eye steaks||2 (1 1/2 inches thick)|
|Basil pesto||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||2 Tablespoon (shredded finely)|
|Olive oil/Vegetable oil||1 Tablespoon|
1. 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).
2. Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
3. 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.