Grilled Pesto-Stuffed Steak
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
1/4 cup prepared basil pesto
1/4 cup finely chopped (oil-packed) sun-dried tomatoes
2 tablespoons minced garlic
2 teaspoons finely chopped fresh rosemary
Combine pesto ingredients in a small, nonstick skillet. Cook over
medium-low heat, about 4 to 6 minutes or until garlic is tender not
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
Place steaks on grill 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.
Grill tomato slices about 3 minutes or until heated through, turning
once. Sprinkle with cheese and season with salt and pepper. Remove
wooden picks and carve steaks crosswise into 1/2-inch thick slices.
Serve with grilled tomatoes.
Tips: Serve pesto-stuffed steak slices and grilled tomatoes with
Romano cheese with orzo or another tiny pasta tossed while still hot
with Italian vinaigrette dressing and more Romano (or Parmesan).
Serve with crunchy Italian toasts done on the grill after the steaks
are removed. Brush with Italian dressing instead of butter or olive
oil during grilling on both sides of the thick bread slices.
Yield: 6 servings
Beef and Veal Culinary Center -