Stuffed Steak

Stuffed Steak

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JM Avallone


this dish my sister in-law who happens to be Spanish had at her wedding, I am not a big meat eater but this was awesome. it has taken me years to pry this out of her moms hands and it was still hard to understand so I put my spin on it. they would just stick a knife in the roast and stuff it that way, very dangerous I look up the spelling Jardinera which they say you find it in a Spanish market but it appears to be the same as the Italian giardiniera which is known to top the sliced beef sandwichs cultures collide love it. I will post later how to make this at home


★★★★★ 1 vote

35 Min
2 Hr



  • 2 Tbsp
    olive oil, extra virgin
  • 2 small
    red onions 12oz chopped small dice
  • 1 large
    red pepper
  • 1 large
    yellow pepper
  • 4 slice
    bacon cooked crisp and chopped
  • ·
    kosher salt
  • 1 jar(s)
    jardinera aka giardiniera (pickled veg.) drained chopped save juice
  • 1/2 c
    prunes, diced
  • 2 Tbsp
    capers if you buy the salted ones rinse and drain, brine ones just drain
  • 3 Tbsp
    red wine vinegar, or the saved jardinera juice

  • 1
    top sirloin steak 3-4 lb
  • 1 Tbsp
    oregano fresh chopped
  • 1 Tbsp
    thyme fresh chopped
  • 1 Tbsp
    black cracked pepper fresh
  • 1 1/2 tsp
    kosher salt coarse
  • ·
    olive oil, extra virgin for drizzling
  • 1

How to Make Stuffed Steak


  1. Preheat oven to 325°
  2. at this point you have chopped all the veggies, prunes and bacon and olive oil mix all well in a bowl, set to the side.
  3. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat cover with plastic wrap. Flatten to 1-in. thickness.
  4. mix in a small dish the herbs salt and pepper if you only have dried I would cut the amount in half or to your liking, drizzle a little olive oil over the surface sprinkle the herbs pepper mixture on and give it a good pat here and there so it sticks well spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string.
  5. mix all the liquids (oil, vinegar, coke) place the loin in a shallow dish and pour everything on top
  6. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Yield: 10-14 servings.

Printable Recipe Card

About Stuffed Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: For Kids Healthy
Hashtags: #veggies #bee

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