Grilled Tomato Pesto-Stuffed Steak Steaks

Ingredients

• 2 bonless beef top loin (strip) steaks, cut 1-1/2 inches thick
• 3 large tomatoes, cut into 1/2 to 3/4 inch slices
• 1 Tbsp. grated romano cheese
• salt and pepper

Pesto

• 1/4 cup prepared basil pesto
• 1/4 cup finely chopped (oil-packed) dried tomatoes
• 2 Tbsp. finely chopped garlic
• 2 tsp. finely chopped fresh rosemary

Instructions

Combine pesto ingredients in small nonstick skillet. Cook over medium-low heat, about 4 to 6 minutes or until garlic is tender but not brown.

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 picks.

Place steaks on 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, as desired. Grill tomato slices about 3 minutes or until heated through, turning once. Sprinkle with cheese and season with salt and pepper, as desired.

Remove wooden picks; carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes.

Suggestions

To save time, ask your meat retailer to cut the pockets in the steaks!

Tips from Our Cook

279 calories; 31 g protein; 6 g carbohydrate; 14 g fat; 168 mg sodium; 80 mg cholesterol; 5.9 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 3.0 mg iron; 5.4 mg zinc.