Stuffed Steak with Prosciutto and Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Holiday

Rated: 4 stars out of 5Rate itRead users' reviews (122)

RECIPE
COMMENTS & REVIEWS(122)

Cook Time:
27 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 13 min
Inactive Prep: --
Cook: 27 min
Total:: 40 min

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Ingredients

1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs -- eyeball it
1/3 cup grated Parmigiano – eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag

Directions

Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.

Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.

To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.

Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.

Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

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Comments & Reviews

recipe Stuffed Steak with Prosciutto and Spinach
Keri Fort Dodge, IA 07-21-2009
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Delicious Stuffing!
Rated: 4 stars out of 5

I have made this recipe a few times once with prosciutto and twice with bacon. I prefer the bacon in the stuffing and it... works out best because prosciutto is hard to come by where I live. I also use parmesan instead of parmigiano because it is cheaper. The only thing I would suggest is trying different meats before you give up on this recipe entirely. The stuffing is just wonderful and I have considered using it to roll thin cut steaks around or even stuffing pork chops and/or chicken breasts with it. Nearly a great recipe for me just needing a more tender meat... Read more
recipe Stuffed Steak with Prosciutto and Spinach
kelli fountain hill, PA 07-01-2009
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Very good
Rated: 4 stars out of 5

I have had something like this (if not the exact same) called a scicilian christmas steak. verrrry good! however, i would... recommend using a bottom round roast instead. also, searing it on high heat burns it, so i would also recommend medium high. all in all, delicious!Read more
recipe Stuffed Steak with Prosciutto and Spinach
Carrie Hardwick, NJ 05-21-2009
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This is a MUST TRY!!
Rated: 5 stars out of 5

The first time I made this I used a flank steak and it was great!! The second time I tried braciole meat and it was equally... delicious. The stuffing is soooo good. I mean REEEEEEALLY good!Read more
recipe Stuffed Steak with Prosciutto and Spinach
Becky Mentor, OH 04-01-2009
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Very Good Stuffing
Rated: 4 stars out of 5

I loved this stuffing. I used bacon instead of prosciutto and then sauteed everything in the bacon grease (hey, I didn't... want it to go to waste!). The stuffing was so good, I was nibbling on the extra while finishing dinner. I cooked the roast whole (I'm home on maternity leave and have the time), but thought the roast tasted a little off. I've never used a round roast before, so I don't know if it was the roast itself or just the cut of meat. I'll probably make the stuffing with filets next time.Read more
recipe Stuffed Steak with Prosciutto and Spinach
elide phoenix, AZ 12-17-2008
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Very Impressive
Rated: 4 stars out of 5

Loved the taste, but maybe the Round Eye that I got was not good cause it was a little chewy. (I made this shortly after... making a beef tenderloin so maybe I got spoiled) The stuffing was fantastic and we used the left overs in our breakfast omelets the next day ;)Read more
recipe Stuffed Steak with Prosciutto and Spinach
Kara Marion, OH 12-17-2008
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Loved the taste, but too much left over stuffing.
Rated: 5 stars out of 5

I loved the taste of the steak with the stuffing. It had amazing flavor and, after I understood the steps, it was very easy... to make. Yet, the leftover stuffing is immense. I'm going to have to buy another roast soon so I don't let the wonderful stuffing go to waste.Read more