Pesto Grilled Steaks and Portabellas
3/4 cup Mozzarella cheese, shredded
1/2 cup Roasted red peppers, chopped and blotted dry with paper towels
4 Boneless beef strip steaks, about 6 oz. each
Salt and freshly ground pepper to taste
1/2 cup Classico® Basil Pesto Pasta Sauce
4 Large portabella mushroom caps
1/3 cup Classico® Tomato and Basil Pasta Sauce
- Preheat grill to medium high heat; grease grates well. In a small bowl, mix together mozzarella cheese and roasted peppers, and set aside. Season steaks with salt and freshly ground black pepper, if desired. Coat lightly with 1/4 cup of Pesto Sauce. Coast mushrooms lightly with remaining 1/4 cup of Pesto Sauce.
- Grill steaks for 4 to 7 minutes per side, or until cooked to desired doneness. Transfer to platter and keep warm.
- Meanwhile, grill mushrooms, rounded side up, for 4 to 5 minutes, or until lightly browned. Turn and grill additional 3 to 4 minutes. Remove from grill and spoon pasta sauce and cheese mixture into mushroom caps. Grill for another 3 to 5 minutes, or until cheese is melted. Transfer to platter. Serve immediately with grilled steaks.
Tips
- If desired, serve steaks with lemon wedges and additional Pesto Sauce.
Just as delicious with rib-eye or t-bone steaks.
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