Grilled Pesto~Stuffed Steaks
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  • 2 McGinnis Sisters rib-eye steaks, 1-1/2 inches thick (about 2 pounds)
  • 1/4 cup basil pesto
  • 2 tablespoons finely shredded Parmesan cheese
  • 1 tablespoon olive oil
Heat coals or gas grill for direct heat. Make horizontal cuts in side of each steak, forming a pocket (do not cut through the 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.

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