Grilled Pesto-Stuffed Steaks
Juicy grilled steaks stuffed with aromatic basil pesto and melted cheese for a rich, savory dish. This recipe delivers bold flavor and a restaurant-quality experience at home.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
- 2–4 thick-cut steaks (ribeye or sirloin)
- 4 tablespoons basil pesto
- 4 slices mozzarella or provolone cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Toothpicks or kitchen twine
Instructions
- Preheat the grill to medium-high heat.
- Using a sharp knife, cut a pocket into the side of each steak without slicing all the way through.
- Season the steaks inside and out with salt and black pepper.
- Spoon pesto into each pocket and add cheese.
- Secure the openings with toothpicks or kitchen twine.
- Brush the outside of the steaks with olive oil.
- Place the steaks on the grill and cook for 4–6 minutes per side, depending on thickness and desired doneness.
- Remove from the grill and let rest for 5 minutes.
- Carefully remove toothpicks or twine before serving.
Notes
- Try goat cheese or blue cheese for a different flavor profile.
- Add sun-dried tomatoes for extra richness.
- Use a grill pan or skillet if a grill is not available.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking the steak.
Nutrition
- Serving Size: 1 steak
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 140 mg
Find it online: https://thefamilycooking.com/grilled-pesto-stuffed-steaks/
