Grilled Pesto Stuffed Steaks Recipes

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GRILLED PESTO-STUFFED STEAKS



Grilled Pesto-Stuffed Steaks image

Flavor-packed pesto and cheese create the surprise in juicy beef steak.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 4

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds)
1/4 cup basil pesto
2 tablespoons finely shredded Parmesan cheese
1 tablespoon olive or vegetable oil

Steps:

  • 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).
  • Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
  • 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.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg

GRILLED TOMATO PESTO-STUFFED STEAKS



Grilled Tomato Pesto-Stuffed Steaks image

Sun-dried tomatoes and pepper lend lots of flavor to these beefy loins.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 3

1/3 cup sun-dried tomato pesto
4 beef tenderloin steaks, 1 1/4 inches thick and about 3 inches in diameter
1/8 teaspoon pepper

Steps:

  • If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
  • Make a horizontal cut into side of each steak, cutting to but not through opposite side and leaving about 1/2 inch uncut at each side, to form a pocket. Spoon firm pesto evenly into pockets. Secure openings with toothpicks. Sprinkle pepper over both sides of beef.
  • Place beef on grill. Cover grill; cook over medium heat 5 to 10 minutes on each side for medium doneness (160°F) or until desired doneness. Broiling Directions: Set oven control to broil. Place stuffed beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 9 minutes; turn. Broil 5 to 10 minutes longer for medium doneness or until desired doneness.

Nutrition Facts : Calories 405, Carbohydrate 1 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg

GRILLED CALIFORNIA PESTO-STUFFED STEAKS



Grilled California Pesto-Stuffed Steaks image

A delicious and flavorful way to fix steaks! Serve a tossed spinach salad and crusty garlic bread on the side. New York strip or sirloin steak can be substituted for the rib-eye.

Provided by Alskann

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
1/4 cup pesto sauce (Store bought or you can use the recipe below)
2 tablespoons finely shredded parmesan cheese
1 tablespoon olive oil
2 cups fresh basil leaves, packed
1/2 cup freshly grated romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste

Steps:

  • Heat grill to medium heat.
  • Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
  • Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
  • Drizzle oil over beef.
  • Place steaks on hot grill.
  • Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
  • To serve, cut beef into thick strips.
  • Pesto intructions:.
  • Combine the basil in food processor with the pinenuts, pulse a few times.
  • Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on.
  • Stop to scrape down the sides of the food processor with a rubber spatula.
  • Add the grated Romano cheese and pulse again until blended.
  • Add a pinch of salt and freshly ground black pepper to taste.

Nutrition Facts : Calories 404.4, Fat 41.8, SaturatedFat 7, Cholesterol 13.3, Sodium 168.1, Carbohydrate 3.3, Fiber 0.8, Sugar 0.6, Protein 6.7

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER



15-Minute Grilled Skirt Steak with Pesto Butter image

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds skirt steak
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)

Steps:

  • Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
  • Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
  • Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
  • Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

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