Ingredients

2 boneless beef top loin (strip) steaks, cut 1 1/2 inches thick (about 1 3/4 pounds)
3 large tomatoes, cut into 1/2- to 3/4-inch slices
1 tablespoon grated Romano cheese
Salt and pepper

Pesto:
1/4 cup prepared basil pesto
1/4 cup finely chopped (oil-packed) dried tomatoes
2 tablespoons finely chopped garlic
2 teaspoons finely chopped fresh rosemary

Directions

Combine pesto ingredients in small non-stick skillet. Cook over medium-low heat, about 4-6 minutes or until garlic is tender but not brown. Meanwhile, using a sharp knife, cut a pocket in each 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 salt and pepper as desired. Remove picks, carve steaks crosswise into 1/2-inch thick slices. Serve with tomatoes.