Grilled Tomato Pesto Stuffed Steaks Recipes
GRILLED PESTO-STUFFED STEAKS
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
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
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
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 PORTOBELLOS WITH PESTO, TOMATOES AND FETA
Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.
Provided by FolkDiva
Categories < 60 Mins
Time 40m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together pesto and olive oil, set aside.
- If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
- Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
- Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
- If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
- Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.
Nutrition Facts : Calories 296.3, Fat 26, SaturatedFat 10.4, Cholesterol 50.7, Sodium 646, Carbohydrate 7.3, Fiber 1.6, Sugar 5.6, Protein 10.3
PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO
I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.
Provided by LAURIE
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
- Put the nuts in a food processor.
- Add all the remaining pesto ingredients except the oil.
- Pulse to create a coarse cornmeal consistency.
- Slowly add the oil andpulse until it is incorporated.
- For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
- The finished pesto should have all the ingredients blended but not pureed.
- Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
- Lightly brush or spray each side with the oil.
- Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
- Serve each steak with a generous dollop of pesto on top.
Nutrition Facts : Calories 1088.7, Fat 86.9, SaturatedFat 27.6, Cholesterol 219.8, Sodium 1025.3, Carbohydrate 4.7, Fiber 1.4, Sugar 2.1, Protein 69.9
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PESTO STUFFED ROASTED TOMATOES - THE ENDLESS MEAL®
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5/5 (4)Total Time 35 minsCategory Side DishCalories 199 per serving
- Preheat oven to 350 degrees. Hollow out each tomato half and nestle them into an ovenproof baking dish or cast iron pan.
- Place the basil, 1/4 cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.
- Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining parmesan cheese.
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4.5/5 (29)Category EntreeServings 2Calories 365 per serving
- Heat grill. With narrow sharp knife, make a 1-inch slit in one side of each steak. Make a pocket in each steak by moving knife around inside of steak. DO NOT ENLARGE THE 1-INCH OPENING.
- Spoon half of pesto into each steak, spreading it around the inside of the steak. Brush all sides of steaks with oil; sprinkle with salt and pepper.
- When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 11 minutes or until of desired doneness, turning once.
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GRILLED PESTO-STUFFED PORTOBELLO MUSHROOM - LATEST RECIPES
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5/5 (1)Category Appetizer, GrilledCuisine ItalianEstimated Reading Time 2 mins
- Remove stem and inner part of the mushroom and chop it about the same size as minced onion, garlic and green chilies.
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GRILLED PESTO FLANK STEAK - NO RECIPE REQUIRED
From noreciperequired.com
2.6/5 (25)Category Date NightCuisine AmericanTotal Time 1 hr
- While I find pan roasting a steak more than an acceptable cooking option, there is something special about using the grill. In this recipe video, I show you how to grill a flank steak, which I season simply with salt and pepper, but then flavor with a bit of homemade pesto sauce. The pesto, which is grassy, savory and delicious, chars just a bit on the grill, and gives the steak an added pop. With a fresh salad, and maybe some potatoes on the side, this is one of my favorite summer "outdoor" dinners. Hope you enjoy it, as much as I do. Recipe Overview and Keys to Success
- Any time you cook steak, you need to get a good sear/char on the outside to really develop the flavor. The way to do that, is to use really high heat (so let the grill get going 15 – 20 minutes before you start) and don’t play around with the steak too much. I generally flip mine just once. With flank steak, how you cut the meat has a huge impact on its tenderness. There is a natural and pronounced grain to the meat. Once cooked, you need to slice the meat against the grain for the most tender cut Know your doneness. I like med-rare; You can cook to whatever you’d like, but know how to tell rare from well done. I’d suggest you take a look at these Five Rules for the Perfect Steak. It helps to have the steak at room temp before you start cooking. Use a good pesto. I like my pesto recipe, but if you want to use store bought, that’s fine. Just make sure you taste it, and like it.
GRILLED TOMATOES WITH PESTO | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 145 per servingTotal Time 18 mins
- Hollow out the top 1/4 inch of tomato halves with a spoon. Top each tomato half with 2 teaspoons pesto sauce and an onion slice. Arrange tomatoes in 2 foil pie pans.
- Place tomatoes in the center of the grill rack. Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
- Stir together the cheese, almonds, and parsley in a small mixing bowl. Sprinkle mixture over tomatoes. Cover and grill for 5 minutes more or until cheese melts. Season to taste with salt and pepper, if desired. Makes 6 servings.
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