Grilled Tomato Pesto-Stuffed Steaks
Cut: Top Loin Steak/Strip Steak
Preparation Time: 20 Minutes
Cook Time: 20 minutes |
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Main Ingredients:
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 and Pepper
Pesto:
1/4 cup prepared basil pesto
1/4 cup finely chopped (oil-packed) sun dried tomatoes
2 tablespoons finely chopped garlic
2 teaspoons finely chopped fresh rosemary
Directions:
- Combine pesto ingredients in small nonstick skillet. Cook over medium-low heat, about 4 to 6 minutes or until garlic is tender but 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 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, as desired. Grill tomato slices about 3 minutes or until heated through, turning once. Sprinkle with cheese and season with salt and pepper, as desired.
- Remove wooden picks; carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes. Makes 6 servings.
Recipe Tips:
- To save time, ask your meat retailer to cut the pockets in the steaks.
- To add an aromatic smoky flavor to your steaks, add fresh herbs such as rosemary or thyme, to your coals. Soak 6 to 8 herb springs in water for 30 minutes. Just before adding beef, toss herbs over medium, ash-covered coals. Add beef; cover and grill.
Recipe Notes:
Nutrition information per serving: 279 calories; 31 g protein; 6 g carbohydrate; 14 g fat; 168 mg sodium; 80 mg cholesterol; 5.9 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 3.0 mg iron; 5.4 mg zinc.
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