|2||Beef rib eye steaks, 1 1/2 " thick (about 2 pounds)|
|2 tablespoons||Finely shredded Parmesan cheese|
|1 tablespoon||Olive or vegetable oil|
|⅓ cup||Finely shredded Parmesan cheese|
Heat coals or gas grill.
Make a horizontal cut in side of each beef steak, forming a pocket (do not cut through to opposite side).
Mix pesto and 2 tablespoons cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef. Roll beef in ⅓ cup cheese until well coated.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once.
To serve, cut each beef steak into thick strips. Makes 4 servings.
Typed in MMFormat by cjhartlin@... Source: Betty Crocker.
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