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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 tbsp 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 strips, for garnish
3-4 slices prosciutto, cut into ribbons
Coarse salt and pepper
1/4 cup Italian bread crumbs
1/3 cup grated parmesan cheese
2 lb eye round roast, strings cut off
Resealable plastic bag
In a large skillet, heat 2 tbsp olive oil. Add garlic, onion and green 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, use a long sharp knife and cut a 1-2 inch hole in the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a resealable 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 a skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tbsp olive oil to the pan.
Season the steaks with salt and pepper and sear in hot, skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes than lower the heat to medium-high and cook until done (about 3-4 minutes). Garnish with thinly sliced red pepper. (Good with a mushroom wine sauce on the side.)
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STUFFED STEAK WITH PROSCIUTTO AND SPINACH
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 tbsp 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 strips, for garnish
3-4 slices prosciutto, cut into ribbons
Coarse salt and pepper
1/4 cup Italian bread crumbs
1/3 cup grated parmesan cheese
2 lb eye round roast, strings cut off
Resealable plastic bag
In a large skillet, heat 2 tbsp olive oil. Add garlic, onion and green 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, use a long sharp knife and cut a 1-2 inch hole in the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a resealable 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 a skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tbsp olive oil to the pan.
Season the steaks with salt and pepper and sear in hot, skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes than lower the heat to medium-high and cook until done (about 3-4 minutes). Garnish with thinly sliced red pepper. (Good with a mushroom wine sauce on the side.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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