Rosemary Grilled Steaks with Green Olive-Pistachio Stuffing
1/2 cup roasted salted pistachios
2 medium garlic cloves
1/2 cup coarsely chopped pitted green olives (not stuffed)
3 tablespoons extra-virgin olive oil, divided
4 boneless beef sirloin strip steaks (New York strip) (1 inch thick)
2 tablespoons coarsely chopped fresh rosemary
1/2 teaspoon coarse salt
1/2 teaspoon pepper
4 (6- to 8-inch) fresh rosemary sprigs
1. Pulse pistachios in food processor until coarsely chopped; place in small bowl. With food processor running, add garlic through feed tube; process until finely chopped. Add olives; pulse until chopped (not finely chopped). Stir into pistachios, along with 1 1/2 tablespoons of the oil.
2. With small knife, cut steaks horizontally to make pockets. Spoon stuffing into pockets; secure openings with toothpicks. Rub steaks with 1 tablespoon of the oil; sprinkle with chopped rosemary, salt and pepper. Cover and refrigerate 4 to 6 hours.
3. Heat grill. Brush rosemary sprigs with remaining 1/2 tablespoon oil. Grill steaks, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Grill rosemary sprigs 30 to 60 seconds or until lightly charred, turning once; place on top of steaks.
PER SERVING: 600 calories, 30 g total fat (6 g saturated fat), 75.5 g protein, 5.5 g carbohydrate, 180 mg cholesterol, 705 mg sodium, 2.5 g fiber