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Grilled Tomato Pesto-Stuffed Steak
Top loin steaks, stuffed and grilled, are as easy as they are delicious. |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 6
| 2 |
bonless beef top loin (strip) steaks, cut 1-1/2 inches thick |
| 3 |
large tomatoes, cut into 1/2 to 3/4 inch slices |
| 1 |
Tbsp. grated romano cheese |
| -- |
salt and pepper |
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Pesto |
| 1/4 |
cup prepared basil pesto |
| 1/4 |
cup finely chopped (oil-packed) dried tomatoes |
| 2 |
Tbsp. finely chopped garlic |
| 2 |
tsp. finely chopped fresh rosemary |
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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. |
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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. |
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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. |
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Remove wooden picks; carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes. |
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| To save time, ask your meat retailer to cut the pockets in the steaks! |
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| 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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| Need help with this recipe? Go to:
Grilling |
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