Stuffed Steak with Prosciutto and Spinach

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There is not much that I cook that my husband actually say "WOW" with. This was absolutly easy easy to prepare and cook. And my husband is correct "WOW" certainly fits this dish. Highly recommended if you want to impress someone with a pretty much fool proof meal!

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I thought that this was fabulous. I cooked it for 2 min on both sides, then 1 1/2 min on Med. And it was perfect. Medium all the way through! My husband LOVED IT!

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I was disappointed in this recipe. It was the 1st time that I tried a Rachel Ray recipe that I did not totally enjoy.
Try this recipe in the oven @350o for about an 1 1/2 hours. Basting it with beef stock.

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I butterflied the roast and added the stuffing - tied it up and oven roasted it for about 1 hour and a half. May try browning it next time and put it in my crock pot to insure tenderness. Not for rare beef folks but great for the rest of us.

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It took me a little longer than 30 minutes to make this, however I like my meat well-done. The steak was so tender I didn't even need a knife to cut it. A good quality meat is very important in the tenderness of this dish.

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The stuffing was delicious but the steak a little tough. Hard to cook this pound eye round roast in this short of time and make it tender. Any suggestions?