Panko Goat Cheese Stuffed Steaks- 310 calories
This recipe was featured in a Food and Wine Column and was highlighted with a bold red Zinfandel, this stuffed steak recipe also pairs beautifully with Merlot and Cabernet Sauvignon.
I make double, and sometimes triple of these and freeze them for a fast dinner. The rolling up doesn’t take too much time and effort, in fact you can even have the kids help! Don’t let these intimidate you, they look hard but are simple AND you get to take out your frustration while you beat the steaks flat.
These go great with any veggies, get what’s on sale and toss it on the BBQ with the steaks. If you don’t have all the ingredients get creative, replace corn with bell pepper, or goat cheese with feta. Most of my best recipes came from taking a recipe from a book or on-line and modifying it to accommodate what I have in the house.
Makes two 5 ounce steaks
WHAT YOU NEED:
2 top round steaks- 5 ounce each
¼ cup Panko bread crumbs
2 tablespoons crumbled goat cheese
¼ cup frozen corn kernels
1 garlic clove finely chopped
2 tablespoons dried or fresh chopped parsley
1 tablespoon olive oil
Salt and pepper
-Pre-heat Barbeque to medium low with the lid closed.
-On a clean surface lay out a 2 foot piece of plastic wrap, place one steak in the middle of the plastic wrap and cover with a second two foot piece of plastic wrap.
-With a Meat Tenderizer or Rolling Pin beat the steak, really! Tenderize -or beat- it until it’s half the thickness and into a rectangle. This will make the steak tender and give us the ability to roll it up. Move steak to a clean surface and work on the second steak until it’s also flat and tender.
-In a bowl combine Panko breadcrumbs, cheese, corn, garlic and parsley. Using a fork crumble everything together.
-Salt and pepper the steaks on both sides, place both steaks on a cutting board lengthwise. Place two 1 foot sections of kitchen twine under each steak, one ½ an inch from the top and one ½ from the bottom.
-Divide the goat cheese Panko mixture and mound in the middle of each steak, then gently push down keeping away from the top and bottom ending where the kitchen twine is.
-Gently roll up then tie the strings and cut off any access. Mixture that has fallen out can be gently pushed back in.
-Coat each steak with olive oil and place on the medium low barbeque for 20-30 minutes, you can also cook on the stove top in a grill pan. Turn every 5 minutes to brown and cook all sides, keep lid closed. When the cheese starts to melt in the center it should be done.
-Move to a plate and let sit for 10 minutes, cover loosely with foil to keep in heat. Cut off strings and serve with Wild Horse Zinfandel for the full experience of my Food and Wine article.
Each rolled steak has: