(serve with Melon and Mozzarella Salad and Couscous)
| 2 Rib Eye Steaks | 2 Tbsp Parmesan Cheese, shredded |
| 1/4 Cup Basil Pesto | 1 Tbsp Melted Butter |
Heat grill. Make a horizontal cut in the side of each steak, forming a pocket (do not cut through to the opposite side). Mix pesto and cheese; spread evenly on the insides of the pockets; press pockets closed. Brush melted butter over both sides of beef. Grill until desired doneness.
Toss fresh tomatoes and cucumbers with olive oil and sprinkle with garlic pepper.
