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Italian Garlic Pesto Stuffed Steaks Recipe
|Beef rib eye steaks||1⁄2 Pound (Four 1 1/2 Inch Thick Or Two 1 Pound Pieces)|
|Basil pesto||1⁄4 Cup (4 tbs)|
|Parmesan cheese||3 Tablespoon, grated|
|Mozzarella cheese||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
Serving size: Complete recipe
Calories 1238 Calories from Fat 655
% Daily Value*
Total Fat 74 g113.8%
Saturated Fat 25.1 g125.7%
Trans Fat 0 g
Cholesterol 157.8 mg
Sodium 2322.8 mg96.8%
Total Carbohydrates 55 g18.3%
Dietary Fiber 3.8 g15.1%
Sugars 2.3 g
Protein 82 g164.6%
Vitamin A 11.7% Vitamin C 5.2%
Calcium 87.6% Iron 22.2%
*Based on a 2000 Calorie diet
Salt and pepper rub both sides of the four steaks (other seasonings may be included such as garlic powder, TJ s 21 salute spice mix, Italian seasoning, etc.) Use a sharp knife to cut into side of each steak, forming a deep pocket (cut like a pita pocket).
Be careful not to cut through to opposite side.
In a bowl, mix basil pesto, parmesan cheese, mozzarella cheese and minced garlic.
Scoop filling into steak pockets.
Press closed, tie with cooking twine to keep filling from falling out and then drizzle oil over dry rubbed beef.
Place steaks carefully on hot skillet and cook on medium high for 12-15 minutes or internal temperature to 155 degrees for medium doneness, turning once at half way point.