Yield: 6 servings


2 boneless beef top loin (strip) steaks, cut 1 1/2 inches thick (about 1 3/4 pounds)
3 large tomatoes, cut into 1/2- to 3/4-inch slices
1 tablespoon grated Romano cheese


1/4 cup prepared basil pesto
1/4 cup finely chopped (oil-packed) sun-dried tomatoes
2 tablespoons minced garlic
2 teaspoons finely chopped fresh rosemary

Combine pesto ingredients in a small, nonstick skillet. Cook over
medium-low heat, about 4 to 6 minutes or until garlic is tender not

Meanwhile, using a sharp knife, cut a pocket in each beef steak. Make
a horizontal cut through the center of each steak, parallel to the
surface of the meat, about 1/2 inch from each side. Cut to, but not
through, opposite side. Spoon half of the pesto mixture into each
steak pocket, spreading evenly. Secure openings with wooden picks.

Place steaks on grill grid over medium-low, ash-covered coals. Grill
steaks, covered, 16 to 19 minutes for medium-rare to medium doneness,
turning frequently. Remove from grill; keep warm. Season with salt
and pepper.

Grill tomato slices about 3 minutes or until heated through, turning
once. Sprinkle with cheese and season with salt and pepper. Remove
wooden picks and carve steaks crosswise into 1/2-inch thick slices.
Serve with grilled tomatoes.

Tips: Serve pesto-stuffed steak slices and grilled tomatoes with
Romano cheese with orzo or another tiny pasta tossed while still hot
with Italian vinaigrette dressing and more Romano (or Parmesan).

Serve with crunchy Italian toasts done on the grill after the steaks
are removed. Brush with Italian dressing instead of butter or olive
oil during grilling on both sides of the thick bread slices.

B-man :wink: