Stuffed Minute Steak
"Healthy alternative to the bread stuffing filled minute steaks. Recipe that my father came up with and now is a family favorite!"
photo by Caroline Cooks
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6 filled steaks
- Serves:
- 6
ingredients
directions
- Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
- Cook until veggies are fully cooked and soft over medium high heat.
- In the last minute of cooking add red wine and pine nuts and reduce.
- Let mixture cool.
- When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
- Roll steak up (like a burrito) and secure with string or metal skewers.
- Heat cooking oil over medium high and cook filled steaks.
- Turn steak for even cooking on each side, about 2-3 minutes each side.
- Add 1/4 cup red wine to pan once meat is fully cooked.
- Reduce the sauce.
- Serve!
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Reviews
-
I made this for supper tonight. My husband & I both loved it! I don’t eat mushrooms so left them out. I did not find the cooking time for the minute steaks correct but that may just have been my steaks. So I added 1 & 1/2 cups beef broth. Cooked it down a little then added the wine. I did not have red as the tannins give me headaches. But I had a lovely blush wine that worked beautifully. I then cooked the steaks in the broth/wine until the sauce thickened. I now wish I had planned better & had rice cooked for the steaks & sauce to sit on. Anyway, thank you for posting this recipe & thank your father for creating such a lovely main dish! -
Very tasty steak! I loved the crunch from all of the veggies and nuts. Next time I think I will double the wine though. Thanks for the great recipe! -
This was very unique. We never heard of rolling up minute steaks and that was pretty cool. We did not use any nuts. Buddha liked this more than me, but that's cause I am not fond of mushrooms. -Bird- -
Good stuff! They were fun to make and delicious to eat. I had only four steaks so they were stuffed quite full--all to the good. Juicy and tender. Thanks. -
I really liked the combination of flavos. I ended up using the filling in three steaks, and mine were the right size, so not sre what happened. Fortunately, it would not have been a problem to make more filling. In any event, I think this would have benefited from a longer cooking time - it was cooked through but not quite as tender as I would like. Next time, I'll add more liquid and braise for about 15 minutes. All in all, a nice change.
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RECIPE SUBMITTED BY
I'm just a girl whos passion is for cooking, well some people would call it an obbsession rather.... I am a college student at RIT going for food management and prep, my favortie things! Most of my orignal recipes are made from left overs since I cook for one or two most days so there are always left overs in my house. I play mad scientist most days in my kitchen with left over chicken breasts lol. I am also a health food freak and a major gym rat, so I am always on the look out for good subs for the more unhealthy ingredients in most recipes. Also I am just starting to take pictures of the food I make on this site, so my photos are anything but stellar yet so I will not be offended in any way if you chooses not to use my pictures.
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