Grilled California Pesto Stuffed Steaks
Elevate your grilling game with these irresistible Grilled California Pesto Stuffed Steaks, brimming with bold flavors and gooey, cheesy goodness. Featuring tender ribeye or sirloin steaks filled with a vibrant homemade basil pesto, this dish combines the nuttiness of pine nuts, the sharpness of Parmesan, and the creaminess of mozzarella for a mouthwatering filling. Perfectly seasoned and grilled to juicy perfection, these steaks offer a decadent twist on classic barbecue fare. Whether you're hosting a summer cookout or a weeknight dinner, this recipe is quick to prepare, taking only 25 minutes of prep time, and serves four. Serve these stuffed steaks hot for a show-stopping centerpiece that will leave everyone asking for seconds. Keywords: pesto stuffed steaks recipe, grilled stuffed steaks, easy steak recipes, California-inspired grilling recipes.
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Recipe Information
Ingredients
- 4 pieces Ribeye or sirloin steaks
- 2 cups Fresh basil leaves
- 2 Garlic cloves
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Olive oil
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly cracked
- 8 pieces Toothpicks or cooking twine
Instructions
Preheat your grill to medium-high heat, approximately 400°F (200°C).
In a food processor, combine the basil leaves, garlic cloves, pine nuts, Parmesan cheese, salt, and black pepper. While the motor is running, slowly drizzle in olive oil until the mixture becomes a smooth pesto.
Cut a deep horizontal pocket into each steak without cutting all the way through. Be careful to leave the edges intact to hold the filling.
Spread 2-3 tablespoons of pesto into the pocket of each steak, then stuff each pocket with shredded mozzarella cheese.
Secure the openings of the stuffed steaks with toothpicks or cooking twine to prevent the filling from spilling out during grilling.
Season the outside of each steak with additional salt and pepper to taste.
Place the steaks on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
Remove from the grill and let the steaks rest on a plate for 5-10 minutes, loosely covered with foil. This allows the juices to redistribute and the cheese to settle.
Cut the twine or remove the toothpicks from the steaks before serving. Serve hot and enjoy your Grilled California Pesto Stuffed Steaks!
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.8 g | 420% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1394 mg | 107% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
