Approximate cooking time: 30 minutes
Serves 4
Ingredients:
- 4 -8 oz boneless beef rib eye steaks, 1 1/2″ thick
- 1/4 cup prepared pesto
- 1/4 cup parmesan cheese, finely grated
- 1 tbps olive oil
- salt and black pepper, to taste
Directions:
- Prepare grill by lightly oiling grate on grill. Heat to medium- high heat. Allow steaks to come to room temperature.
- Make a horizontal cut in side of each beef steak, forming a pocket (do not cut through to opposite side). Mix pesto and parmesan cheese; spread evenly insides pockets of each steak; press pockets closed. Rub outside of steaks with oil and season with salt and pepper.
- Grill beef, covered, 12 to 14 minutes, turning once, to desired doneness. Allow steaks to rest for at least five minutes before slicing. To serve, cut each beef steak into thick strips.
This recipe inspired in part or in whole from here.
Photo Credit: Betty Crocker