What happens when you take a sirloin steak, pound it, stuff it, wrap it up and bake it? You get a Stuffed Baked Steak that is a delicious dinner, takes 10 minutes to prepare and will become a family favorite. Gluten Free, Grain Free, and Soy Free.
For me, Sundays are made for taking time in the kitchen to labor over preparing a full course dinner. I watch some football while I preapre the food, making old family favorites and usually a new recipe or two.
This Bakes Stuffed Steak recipe was one of those recipes. Even though this is fancy enough to serve for Sunday dinner, it is easy enough to make during the week.
And the best part is that it turns an inexpensive piece of cut of beef into a dinner that tastes far more complicated and time consuming than it really is.
Top Serloin, Flank Steak and Skirt steak are flavorful inexpensive cuts of meat, but because of the marpeling it can also be a bit tough to eat. A quick trick to making it not only delicious but more tender is to pound out the steak. It gives the cut a tender texture. Just place your steak on a cutting board and cover with a piece of wax paper, and then pound out using a food mallet or a heavy skillet.
Pound the steak 1/4 inch thick. Pounding will also help the meat to cook faster and is easier to slice.
When you give this recipe a try make sure to let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
For more beef recipes click (here)
Stuffed Baked Steak
Ingredients
- 2 lb round sirloin steak
- 2 tbsp gluten free panko breadcrumbs
- 1 egg yolk
- 1 garlic clove minced {about 1 teaspoon}
- 1/2 teaspoon dried Italian Seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt.
- 1 1/2 cup manchego cheese shredded
- 1 roasted red pepper diced {I used peppers canned in water}
- 2 tablespoon extra virgin coconut oil
- Butcher twine
Instructions
- Preheat oven to 425F.
- Lay steak out on cutting board and cover with wax paper, using a meat mallet or heavy pan, pound to thickness of about 1/2”.
- Sprinkle steak with pinch of salt and pepper {not listed in ingredients}
- Sprinkle cheese over steak leaving 1” border, top with red pepper.
- In a small bowl stir together egg yolk, panko, Italian seasoning, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Using your hands break up and spread egg and panko mix over cheese and peppers.
- Starting at the shorter end of the steak start rolling steak up slowly, making sure your ingredients stay tucked in as you roll.
- Once you have your steak rolled up use cooking twine to tie up your steak to keep it rolled up. I used three strings on my steak. Your string should be snug enough to slightly compress your steak, but not cutting into the meat.
- Place 1 tablespoon of coconut oil on a baking sheet and place in your preheat oven for one minute. This is to melt the coconut oil, remove and place your steak on hot sheet.
- Place the remaining 1 tablespoon of coconut oil on top of steak and rub to coat top. Sprinkle with a pinch more of salt and pepper.
- Bake in the oven for 35 minutes, then set oven.
- Remove from oven and let steak rest for at least 15 minutes before trimming.
- Cut string and throw away. Slice steak into 1” pieces and serve.
Categories:
What can you use instead of coconut oil?
After the bake, it says “set the oven”, what does that mean?
This was excellent. We like extra spice in our food so I added extra Italian seasoning and roasted red pepper and garlic to the meat. Our store doesn’t carry shredded Manchego cheese so I bought a chunk and shredded it. Next time I may just slice it thinly and lay it on the meat so it won’t fall out. One question I have is, do you turn down the oven temperature after you heat the pan? I thought 35 minutes would be way too long to cook this. We cooked only for 20 minutes and it could have been even less. However, the filling didn’t get real hot. Could you turn it down to 350 degrees?
This is awesome..i did it with smoked gouda also..
It came out great, perfect for date night. Just like the picture!
Thanks for letting me know Matt! xo