stuffed steak

Name: Stuffed Steak
Prep time: 35 min
Cook time: 2 h
Yield: 10
Cuisine: American
Ingredients: ## FOR THE STUFFING; 2 tablespoon(s) olive oil, extra virgin; 2 small red onions 12oz chopped small dice; 1 large red pepper; 1 large yellow pepper; 4 slice(s) bacon cooked crisp and chopped; - kosher salt; 1 jar(s) jardinera aka giardiniera (pickled veg.) drained chopped save juice; 1/2 cup(s) prunes, diced; 2 tablespoon(s) capers if you buy the salted ones rinse and drain, brine ones just drain; 3 tablespoon(s) red wine vinegar, or the saved jardinera juice; ## FOR THE STEAK; 1 - top sirloin steak 3-4 lb; 1 tablespoon(s) oregano fresh chopped; 1 tablespoon(s) thyme fresh chopped; 1 tablespoon(s) black cracked pepper fresh; 1 1/2 teaspoon(s) kosher salt coarse; - olive oil, extra virgin for drizzling; 1 - coke

(1 RATING)

27 Pinches 1 Photo

JM Avallone

earth, VA

Updated on Apr 6, 2015

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

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prep time 35 Min

cook time 2 Hr

method Bake

yield 10 serving(s)

Ingredients

FOR THE STUFFING
2 tablespoons olive oil, extra virgin
2 small red onions 12oz chopped small dice
1 large red pepper
1 large yellow pepper
4 slices bacon cooked crisp and chopped
- kosher salt
1 jar jardinera aka giardiniera (pickled veg.) drained chopped save juice
1/2 cup prunes, diced
2 tablespoons capers if you buy the salted ones rinse and drain, brine ones just drain
3 tablespoons red wine vinegar, or the saved jardinera juice
FOR THE STEAK
1 - top sirloin steak 3-4 lb
1 tablespoon oregano fresh chopped
1 tablespoon thyme fresh chopped
1 tablespoon black cracked pepper fresh
1 1/2 teaspoons kosher salt coarse
- olive oil, extra virgin for drizzling
1 - coke

How To Make stuffed steak

Step 1

Preheat oven to 325°

Step 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.
Step 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.
Step 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.
Step 5

mix all the liquids (oil, vinegar, coke) place the loin in a shallow dish and pour everything on top
Step 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.
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