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 Tbsp. grated Romano cheese
Salt and pepper
1/4 cup prepared basil pesto
1/4 cup finely chopped (oil-packed) dried tomatoes
2 Tbsp. finely chopped garlic
2 tsp. finely chopped fresh rosemary
1. Combine pesto ingredients in small nonstick skillet. Cook over medium-low heat, about 4 to 6 minutes or until garlic is tender but not brown.
2. 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.
3. Place steaks on 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 as desired. Grill tomato slices about 3 minutes or until heated through, turning once. Sprinkle with cheese and season with salt and pepper, as desired.
4. Remove wooden picks; carve steaks crosswise into 1/2 inch thick slices. Serve with tomatoes.
Teri Jo's Tips
To save time, ask your meat retailer to cut the pockets in the steaks.
To add an aromatic smoky flavor to your steaks, add fresh herbs such as rosemary or thyme, to your coals. Soak 6 to 8 herb sprigs in water for 30 minutes. Just before adding beef, toss herbs over medium, ash-covered coals. Add beef; cover and grill.
Yield: 6 servings
Total preparation and cooking time: 40 minutes.
Nutrition Information: 279 calories; 31 g protein;6 g carbohydrates; 14g fat; 168mg sodium; 80mg cholesterol;5.9 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12;3.0 mg iron; 5.4 mg zinc.