Grilled Pesto Stuffed Steaks

2 beef rib-eye steaks, 1 1/2 inches thick (about 2 pounds) 1/4 cup basil pesto
2 TBS. finely shredded Parmesan cheese
1 TBS. olive or vegetable oil

Heat coals or gas grill for direct heat. Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side). Mix pesto and cheese; spread evenly on insides of pockets; press pockets closed. Drizzle oil over beef.
Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness, turning once. To serve, cut beef into thick strips.

(recipe and picture from bettycrocker.com)