Best Steak Stuffed Jalapenos Call Me Pmc Recipes

OVEN BAKED STUFFED FLANK STEAK

OVEN BAKED STUFFED FLANK STEAK image

Oven Baked Stuffed Flank Steak looks fancy and makes an elegant presentation but this low-carb dinner recipe is quick, easy, and very versatile!

Provided by Paula

Number Of Ingredients 18

Ingredients

2 1 pound Flank steak
Sea Salt
Ground black pepper
1 teaspoon extra virgin olive oil
¾ cup white onion (minced)
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon garlic (minced)
2 teaspoon low sodium soy sauce
3 cups (23 oz \| 675g) spinach (cooked and drained)
½ cup (1.76 oz \| 50g) breadcrumbs
2 cups (8 oz \| 226g) mozzarella cheese (shredded)
1 tablespoon unsalted butter
2 cups (6.34 oz \| 180 g) Brussels sprouts
Sea salt
Ground black pepper
Extra virgin olive oil
kitchen twine

Steps:

Preheat the oven to 350°F. Place steak in a baking dish coated with cooking spray.
Butterfly your steak by slicing them in half with a very sharp knife. Don't cut completely through by leaving one edge uncut. Season each side with salt and pepper.
Heat a non-stick skillet with oil on medium heat. Add onion, rosemary, oregano, and garlic. Cook until onions are translucent. Remove from heat and allow to cool down.
In the same skillet, add soy sauce, spinach, and breadcrumbs with onion mixture. Stir until well combined.
By leaving 1 inch on the edges, spread butterflied steak evenly with the stuffing. Spread mozzarella on top. Roll the steak tightly. Use cooking twine to secure the steak.
Grease a large enough baking dish with butter. Place rolled steaks in the baking dish.
In a large bowl, mix Brussels sprouts, salt, and pepper. Transfer them all around the rolled steaks. Dizzle Brussels sprouts and steaks with oil.
Bake, uncovered, until meat is tender, 40 to 45 minutes.
Remove stuffed flank steaks from the oven and let rest for 15 minutes before serving.
Store leftovers in an airtight container for 2 days in fridge.

Nutrition Facts : Calories 616 kcal, Carbohydrate 45 g, Protein 40 g, Fat 33 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1214 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 12 g, ServingSize 1 serving

STEAK STUFFED JALAPENOS RECIPE - (5/5)

Steak Stuffed Jalapenos Recipe - (5/5) image

Provided by á-4202

Number Of Ingredients 5

Ingredients

8 jalapenos, washed, cut in half and insides scrapped clean
1/4 to 1/3 pound chuck eye steak, cut against the grain into 8 strips slightly smaller than the jalapeno
8 slices thin but bacon, cut in half
3 ounces cream cheese at room temperature, cut into 8 pieces
Ground black pepper to taste

Steps:

Spoon the cream cheese into the pepper. Add the uncooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap it. Secure with a toothpick if necessary. Add pepper to taste. Refrigerate at least 30 mins. Preheat grill or skillet to med heat. Rotate peppers to cook on all sides and cook until bacon is crisp. Serve hot or at room temperature.