Grilled California Pesto-Stuffed Steaks - cooking recipe

Ingredients

2 rib eye steaks, 1 1/2 inch thick (about 2 lbs.)
1/4 cup pesto sauce (Store bought or you can use the recipe below)
2 tablespoons finely shredded parmesan cheese
1 tablespoon olive oil
Basil Pesto ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste

Preparation

Heat grill to medium 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.
Place steaks on hot grill.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once with a tongs.
To serve, cut beef into thick strips.
Pesto intructions:.
Combine the basil in food processor with the pinenuts, pulse a few times.
Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated Romano cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.