Garlicky Stuffed Steak
Submitted by Zeke
Garlicky stuffed steak with a garlic, red pepper, and herbed bread crumb filling butterflied into a thick round steak, tied, coated in more bread crumbs, and roasted. A show-stopping beef roast for a special dinner.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsA thick round steak gets butterflied to create a pocket, then packed with a garlicky stuffing of fresh bread crumbs, sauteed red bell pepper, minced garlic, and parsley. Tied with kitchen string, brushed with melted butter, and rolled in more herbed bread crumbs before roasting, this is a steak that looks and eats like a special occasion.
The bread crumb coating crisps up in the hot oven while the stuffing stays moist inside, protected by the surrounding meat. Roasting on a rack keeps the bottom crust from steaming and going soggy.
Cook the red pepper and garlic low and slow for the full 8 minutes. Softened, sweet pepper is what you want in the stuffing, not raw, crunchy bits.
Chef Tips
- Use a sharp knife and work slowly when cutting the pocket. You want to get close to the edges without cutting all the way through.
- Cool the stuffing to room temperature before filling. Hot stuffing starts cooking the inside of the steak prematurely.
- Tie the steak securely in several places so the stuffing doesn’t escape during roasting.
- Use an instant-read thermometer: 130°F (54°C) for medium-rare, pulled from the oven. It will rise a few more degrees while resting.
Variations
- Add crumbled blue cheese or goat cheese to the stuffing for a richer, tangier filling.
- Swap red bell pepper for sun-dried tomatoes and add a handful of chopped olives for a Mediterranean twist.
- Use flank steak instead of round steak for a more tender result.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Combine 1 cup bread crumbs, 4 tablespoon parsley, ¼ teaspoon each salt and pepper.
In small skillet melt 2 tablespoon butter over low heat. Add red pepper and garlic.
Cook, stirring occasionally, until pepper softens, about 8 minutes.
Remove from heat; stir in bread crumb mixture. Cool to room temperature.
Place steak on work surface.
With knife cut pocket in meat by slicing steak almost in half lengthwise.
Open pocked; spoon in stuffing. Tie in several places with kitchen string. Melt remaining butter and brush over steak.
Combine remaining bread crumbs, parsley, salt and pepper.
Roll steak in bread crumb mixture to coat; olace on rack set in roasting pan.
Cook 18 to 20 minutes per side for medium-rare.
Comments
