This Garlicky Stuffed Steak is a show-stopping main course that combines tender bottom round beef with a rich, aromatic filling. The stuffing features sautéed bell peppers and fresh garlic mixed with seasoned breadcrumbs, creating a flavorful center that keeps the meat moist during roasting. The exterior is coated in butter and herb breadcrumbs, yielding a golden, crisp crust that contrasts beautifully with the soft interior. Perfect for Sunday dinners or special family gatherings, this dish offers a comforting, home-style elegance. The bottom round cut becomes surprisingly tender when cooked low and slow, making it an affordable yet impressive option for any occasion.
Garlicky Stuffed Steak – Menu #1
Description
This Garlicky Stuffed Steak is a show-stopping main course that combines tender bottom round beef with a rich, aromatic filling. The stuffing features saut&# 195;©ed bell peppers and fresh garlic mixed with seasoned breadcrumbs, creating a flavorful center that keeps the meat moist during roasting. The exterior is coated in butter and herb breadcrumbs, yielding a golden, crisp crust that contrasts beautifully with the soft interior. Perfect for Sunday dinners or special family gatherings, this dish offers a comforting, home-style elegance. The bottom round cut becomes surprisingly tender when cooked low and slow, making it an affordable yet impressive option for any occasion.Ingredients
Directions
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Preheat oven to 400ðF (204ðC).
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Combine 1 cup of the fresh bread crumbs with 4 tablespoons of minced parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a bowl. Set aside.
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In a small skillet, melt 2 tablespoons of butter over low heat.
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Add the diced bell pepper and minced garlic to the skillet.
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Cook, stirring occasionally, until the pepper softens, about 8 minutes.
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Remove skillet from heat and stir in the reserved bread crumb mixture.
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Allow the stuffing to cool to room temperature.
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Place the bottom round steak on a work surface.
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Using a sharp knife, slice the steak almost in half lengthwise to create a pocket, being careful not to cut all the way through.
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Open the pocket and spoon the cooled stuffing into the center of the steak.
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Tie the steak in several places with kitchen string to hold the stuffing inside.
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Melt the remaining butter and brush it over the entire surface of the steak.
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In a shallow dish, combine the remaining bread crumbs, parsley, salt, and pepper.
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Roll the steak in the bread crumb mixture to coat evenly.
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Place the coated steak on a rack set inside a roasting pan.
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Roast in the preheated oven for 18 to 20 minutes per side for medium-rare, or until desired internal temperature is reached.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 281.2kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 467.2mg20%
- Total Carbohydrate 56.8g19%
- Dietary Fiber 5.2g21%
- Sugars 0.4g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the steak to rest for 10 minutes before slicing to allow juices to redistribute.
Use a meat thermometer to ensure safe internal temperature: 145ðF for medium-rare.
If fresh breadcrumbs are unavailable, you can make your own by pulsing day-old bread in a food processor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
