As you can imagine…this was a man pleaser. I liked them. Mr. Rodgers LOVED them. But I guess…what man DOESN’T love steak?! Especially when you stuff it with Mediterranean goodness. So I suppose I can’t blame him. They were like little rolls of flavor that were healthy, but also satisfying because it had that meatiness that you can just sink your teeth into.
You can’t go wrong with ingredients like these:
So, here’s what you need:
(adapted from familycircle.com)
1 1/2 – 2 lbs thinly cut steak
1 Package frozen spinach, thawed and drained
1/2 C Feta Cheese
1 Small Jar Roasted Red Peppers, Chopped (I used about 2/3 of a 12 oz Jar 0f Marinated Roasted Red Peppers with Garlic Cloves, which I recommend. You can chop the garlic up with the red pepper)
2 Tbsp Dry Quinoa (I used this for a crunch, since I didn’t want to use bread crumbs)
1 Egg Yolk (Thinking back, I’m pretty sure I forgot the egg in mine and it still worked haha.)
3/4 tsp Garlic Salt, Divided (Or to taste. I used extra in my stuffing)
3/4 tsp Pepper, Divided (Or to taste. I used extra in my stuffing)
Tbsp Olive Oil
And here’s how you do it:
Preheat oven to 425*
Lay your steak pieces out on a clean work surface. Now you may have one long piece of thin cut steak. I thought I had about 3 pieces, only to unwrap it and realize I had 6-8 long VERY thin cut pieces, but it still worked great!
Season your steak with 1/4 tsp each of the garlic salt and pepper.
Mix all the stuffing ingredients together: Spinach (with all the moisture squeezed out first), Feta, Red Pepper, Quinoa, Egg, and another 1/4 tsp each of the garlic salt and pepper…
Press the filling onto the steak, leaving an inch border.
Roll steak up carefully and lay on a baking sheet seam side down.
Rub the outside with oil and season with the last 1/4 tsp of garlic salt and pepper.
Slide into your heated oven and cook until your desired amount of doneness…obviously this will depend on the thickness of your steak. The original says 35 minutes, but that would have been way too long for the thinness of the steak I ended up with. If you have a very thin meat, start checking around 15 minutes, if more of a medium thickness, go for 25-30. 🙂
Remove, let rest for a few minutes, then serve, slicing if you have one long roll.
Here are the Roasted Red Peppers I used! Definitely a great flavor!
Lay out your steak and season with garlic salt and pepper.
Throw all your stuffing ingredients into a bowl…
Mix up together…
Lay out on your steaks with a border…
Roll up and rub with olive oil, season with garlic salt and pepper again…
Roast in 425* oven until they reach your desired amount of doneness!!
Here it is accompanied by a lovely curry carrot soup!
I think this recipe is really something special!!! Here’s my two main reasons: 1) I came up with it!! And 2) The first bite my husband took,without hesitation he exclaimed “HOLY CRAP!!!” Haha. You always know you have something special when that happens. 😉
So here’s my story: I didn’t actually plan on being adventurous and trying to create something new the evening that these were birthed. I was working over night, and my husband was meeting me there and bringing the ingredients we needed for a recipe from our Perfect Weight America meal plan. Well, he did really good!!! He only forgot one thing. The main ingredient haha! He’s so cute!! So we were somehow supposed to make pepper steak without the steak. He ended up running to Wal*Mart for some steak, and came back with thin cut since it was a good price. However that wouldn’t work too good for the recipe we had, so I decided to wing it!! Soooooo, here is the results of my winging… I hope you like it!
Quick note: I labeled this as a Perfect Weight America/Maker’s Diet approved meal, since I was using ingredients I know are allowed. However, it is not one of their listed recipes! But if you are following their plan, I do believe it should be kosher 🙂
Here’s what you need 🙂
1 Tbsp Coconut Oil
1 Red Bell Pepper, sliced into small strips
1 Red Onion, sliced into small strips
2 Cloves Garlic, minced
2 Tbsp Amino Acids or Tamari GF Soy Sauce
1-2 lbs Thin Cut Steak
Crumbled Goat Cheese (optional)
Sea Salt to taste
Freshly ground black pepper
And here’s how you do it: 😀
Preheat oven to 350 degrees.
Set your steak in a medium sized bowl, dump the soy sauce on top, sprinkle the garlic, and toss it all so the steaks are coated. Let them sit while you prepare your veggies. You could even do this a few hours before if you want 🙂 But it would be best if they sat at least a good 20 minutes.
Heat your oil in a saute pan over medium heat. Saute your onion and bell pepper a few minutes so they’re just starting to get soft. You don’t want them to be mushy…I like having a little bit of a crispness in them 🙂
Grease a casserole dish or two 🙂 I used 1.4 lbs of steak and needed two pans.
Take your marinated steaks (they should have soaked up most of the liquid) and lay them out flat on a clean working space. See how thin those guys are?!
Place a small amount of your sauteed veggies at one end of the steak, sprinkle on some goat cheese if you so desire…and roll it up!!!
Place your rolls in the greased baking pans, seam side down…sprinkle a little extra salt on (just be careful, cause it’s got soy sauce already!) and a few cracks of fresh black pepper.
Bake for about 10 minutes. That’s what we did, and they had just a touch of pinkness left in them. We like it like that 🙂 Tender and juicy 🙂
Serve with some yummy veggies!!! I can’t wait to share the 5 spice veggie recipe with you that I served by my steak rolls’ side!
Look at the gooey cheese!! MMM! I hope you LOVE it!! 🙂