Pesto-Stuffed Steaks Recipe


Ingredients

2 beef rib eye steaks, 1 1/2 thick (, about 2 pounds)
1/4 cup pesto
2 tbsp finely shredded parmesan cheese
1 tbsp olive or vegetable oil
1/3 cup finely shredded parmesan cheese


Directions

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
1/3 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@msn.com Source: Betty Crocker.


Servings: 4 servings

 

 

Pesto-Stuffed Steaks Recipe brought to you by Recipe Ideas


Categories: Italian; Meat; Sauce


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It is possible to trace the history of `recipes` way back into ancient history, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.

In an interesting twist, the most ancient recipe discovered so far, according to food historians are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`.

During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, entrees and dessert, a style of dining still practiced today. He also tells us how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and parsley.

In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in recipe publications, many of which are now in academic collections.

Over the next few hundred years, the wealthy families of Wesstern Europe strove to serve the most exotic banquets, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them.

The arrival of TV brought us TV chefs and the accompanying recipe books.

And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now.

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We hope you enjoy this Pesto Stuffed Steaks recipe.

 


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