Best 4 Grilled Tomato Pesto Stuffed Steaks Recipes
Fire up the grill and prepare to savor a symphony of flavors with our grilled tomato pesto stuffed steaks. This tantalizing dish combines the juicy tenderness of succulent steaks with a vibrant burst of flavors from sun-ripened tomatoes, aromatic basil pesto, and a medley of savory spices. As the steaks sizzle over the hot grill, the tantalizing aromas wafting through the air will ignite your senses and whet your appetite.
But that's not all! This article also features a bounty of other delectable recipes to satisfy every palate. From the classic and comforting flavors of chicken pot pie to the exotic and flavorful adventures of Thai drunken noodles, we've got something for every home chef and food enthusiast. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.
GRILLED TOMATO PESTO-STUFFED STEAKS
Sun-dried tomatoes and pepper lend lots of flavor to these beefy loins.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
- Make a horizontal cut into side of each steak, cutting to but not through opposite side and leaving about 1/2 inch uncut at each side, to form a pocket. Spoon firm pesto evenly into pockets. Secure openings with toothpicks. Sprinkle pepper over both sides of beef.
- Place beef on grill. Cover grill; cook over medium heat 5 to 10 minutes on each side for medium doneness (160°F) or until desired doneness. Broiling Directions: Set oven control to broil. Place stuffed beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 9 minutes; turn. Broil 5 to 10 minutes longer for medium doneness or until desired doneness.
Nutrition Facts : Calories 405, Carbohydrate 1 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
GRILLED STUFFED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to medium heat.
- Cut the tomatoes and core them, removing all the seeds and juice.
- In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
- Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
GRILLED PESTO-STUFFED STEAKS
Flavor-packed pesto and cheese create the surprise in juicy beef steak.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- 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 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg
Tips:
- Choose ripe, flavorful tomatoes: This will ensure that your pesto is packed with flavor. Roma tomatoes are a good choice, as they are meaty and have a low water content.
- Use fresh basil: Fresh basil has a much more intense flavor than dried basil, so it's worth the extra effort to find it. If you can't find fresh basil, you can use dried basil, but use half the amount.
- Roast the tomatoes before making the pesto: Roasting the tomatoes will concentrate their flavor and make them easier to blend. You can roast the tomatoes in a 425°F oven for 30 minutes, or until they are slightly charred and softened.
- Season the steaks well: Season the steaks with salt, pepper, and any other desired spices before grilling. This will help to enhance the flavor of the meat.
- Cook the steaks to your desired doneness: The cooking time will vary depending on the thickness of the steaks and your desired level of doneness. For medium-rare steaks, cook for 6-7 minutes per side. For medium steaks, cook for 8-9 minutes per side. For well-done steaks, cook for 10-12 minutes per side.
- Stuff the steaks with the pesto: Once the steaks are cooked, stuff them with the pesto. You can use a spoon or your fingers to do this. Be sure to evenly distribute the pesto throughout the steaks.
Conclusion:
Grilled tomato pesto stuffed steaks are a delicious and easy-to-make meal that is perfect for a summer cookout. The roasted tomatoes and fresh basil in the pesto give the steaks a wonderful flavor, and the cheese adds a gooey, melted texture. These steaks are sure to be a hit with your family and friends!
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