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Stuffed Steak Recipe

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This recipe for Stuffed Steak, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seth Bradley Seng
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs -- eyeball it
1/3 cup grated Parmigiano eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag

Directions:
Directions:
Defrost spinach in microwave.Wring chopped spinach dry. Using large skillet over medium high heat. Add 2 tablespoons olive oil-to hot skillet. Add garlic, onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.

Create a cavity for the stuffing in the center of the roast making a lengthwise slit.
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.

Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From the "I want to cook everything" future Chef Seth

 

 

 

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