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
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.
15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER
Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
- Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
- Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.
GRILLED TOMATO WITH PESTO
Wonderful grilled tomatoes, wonderful side with any BBQ, lots of taste. evolved from B H & G to our taste.
Provided by Derf2440
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Hollow out the top 1/4 inch of tomato halves with a spoon.
- Top each tomato half with 2 teaspoons pesto sauce and an onion slice.
- Arrange tomatoes in 2 foil pie pans.
- Place tomatoes in the centre of the grill rack.
- Cover and grill for 8 to 10 minutes or until tomatoes are heated through.
- Stir together the cheese, almonds, if using, and parsley in a small mixing bowl.
- Sprinkle mixture over tomatoes.
- Cover and grill for 5 minutes more or until cheese melts.
- Season to taste with salt and pepper, if desired.
Nutrition Facts : Calories 52.5, Fat 3, SaturatedFat 1.8, Cholesterol 8.4, Sodium 54.7, Carbohydrate 4, Fiber 1, Sugar 2.3, Protein 3
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
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
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