From the Texas Beef Website

Grilled Tomato Pesto-Stuffed Steak

Top loin steaks, stuffed and grilled, are as easy as they are delicious.

Prep: 10 minutes

Cook: 20 minutes

Servings: Serves 6

2 bonless beef top loin (strip) steaks, cut 1-1/2 inches thick

3 large tomatoes, cut into 1/2 to 3/4 inch slices

1 Tbsp. grated romano cheese

-- salt and pepper

 Pesto

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

 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.

 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 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.

 Remove wooden picks; carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes.

To save time, ask your meat retailer to cut the pockets in the steaks!

279 calories; 31 g protein; 6 g carbohydrate; 14 g fat; 168 mg sodium; 80 mg cholesterol; 5.9 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 3.0 mg iron; 5.4 mg zinc.

More Goodies from same site: 

 Braised Beef with Tomato-Garlic White Beans
Chipotle Salsa Steak
Cucumber Ranch Steaks
Latin Steaks with Sweet & Smoky BBQ Drizzle
Steak Topper Vegetable Packet
Umami Blue Cheese Butter