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
15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER
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
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.
GRILLED CALIFORNIA PESTO-STUFFED STEAKS
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
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
GRILLED PESTO STUFFED CHICKEN THIGHS
An economical, yet tasty meal. Chicken thighs are flavored with pesto, grilled and then served on Italian bread. For the pesto, I use my favorite, Recipe #220704.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Loosen skin from thighs to form a pocket; stuff with pesto.
- Season chicken with salt and pepper.
- Grill the chicken, turning once, until cooked through, about 35 minutes.
- Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
- Toast bread on grill.
- Serve chicken on bread, garlic side up.
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