Pesto-Stuffed Beef
with Tomato Bread Pudding

4 5-ounce New York Strip Steaks (trimmed of fat)
¼ teaspoon salt
¼ teaspoon pepper
Pesto (see recipe below)

Prepare pesto as directed below. Make 1-inch long slits along the edge of the steak, working the tip of the knife to form a pocket. Season with salt and pepper. Stuff pesto into pockets in meat. Brush steaks with olive oil.

Arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower the grill hood. Grill for 4-5 minutes or until the meat thermometer registers the desired temperature (160˚F for medium, 170˚F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). Serve with tomato bread pudding (see recipe below).

Pesto

1½ cups lightly packed basil leaves, snipped
½ cup fresh oregano
2 tablespoons minced fresh garlic (4-8 cloves, depending on size)
3 tablespoons Filippo Berio olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon pine nuts
Salt and pepper to taste

Combine basil, oregano, garlic, olive oil, Parmesan, and pine nuts in a food processor and puree until smooth. Season with salt and pepper and mix well.

Tomato Bread Pudding

4 ounces French bread, Italian bread, or Italian country bread, torn  into 1-inch chunks
2 cloves garlic, minced
3 tablespoons Filippo Berio olive oil
2 pounds tomatoes, cored, seeded, and coarsely chopped (about 4 cups)
3 tablespoons snipped fresh basil
¼ teaspoon pepper
¼ cup light soy milk
Finely shredded Parmesan cheese (optional)
Fresh basil as garnish

Preheat grill to 350˚F. Place bread pieces in a large shallow baking pan. In a large skillet cook garlic in hot olive oil over medium heat for 30 seconds. Add tomatoes, basil, and pepper. Cook, uncovered, over medium heat for 2 minutes, stirring occasionally. Add soy milk and bring to a boil. Remove from heat. Pour mix over bread cubes and toss gently to mix. Top with Parmesan cheese. Bake in grill for 15 minutes or until heated through. Top with Parmesan cheese and sprigs of fresh basil.