from Alicia Steele
2 beef rib-eye steaks, 1 1/2 inches thick (about 2 lbs.)
1/4 c. basil pesto
2 Tbsp. finely shredded Parmesean cheese
1 Tbsp. olive or vegetable oil
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 4-5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.
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