Stuffed Steaks

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With the end of the summer looming, plain steaks and hamburgers become boring and everyone is ready for something new.  We recently had a dinner party with my husband’s coworkers and I wanted to do something on the grill and make it a little more fancy than burgers and brats but still affordable for our family with a large group.  Making stuffed steaks was a perfect way to offer a more high-end dinner option but make it affordable and unique.  This is very easy meal to assemble and prepare ahead of time.  You could also set out a variety of ingredients and have your guests choose their filling.  My favorite is the fig! Enjoy these last days of summer!

Click here to watch the August 15, 2014 segment of Twin Cities Live when I made this recipe.

Ingredients:
Chuck Tender Steaks
Steak seasoning or Salt and Pepper
See variations below for stuffing ingredients
Directions:
Preheat grill-temperature should reach between 350-400 for cooking.

On a large cutting board, tenderize the steaks with a large mallet.  Set aside.

For each steak prepare a 12X12 inch foil packet (large enough to secure steak inside).

Season each steak with salt and pepper, your favorite seasoning or seasonings noted below.  Place each tenderized steak inside a foil packet.

Variations:
Italian: Stuff each steak with sun dried tomatoes, fresh basil, Italian-blend shredded cheese and spinach. Rub steaks with garlic salt and Italian seasoning.

Blueberry: Stuff each steak with a Tablespoon of Blueberry preserves, shredded mozzarella cheese or cream cheese and spinach. Rub steaks with cinnamon and brown sugar.

Fig: Stuff each steak with a fig, halved and skin on, thin slices of Brie cheese, walnuts and fresh rosemary.

Cajun: Stuff each steak with Cajun curds and spicy sausage or pepperoni. Rub steak with Cajun seasoning.

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Once ingredients are placed on top of steak. Start rolling steak to keep stuffing ingredient securely inside. Enclose the steak with the foil. Double wrap in foil if using brown sugar rubs.

 

Cook steak packets on a grill with the temperature between 350-400.  If using charcoal, grill on indirect heat.  Cook steaks for 20 minutes or until desired temperature is reached (Medium is 140 and Well Done is 150).

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