I’ve been working on a ketogenic recipe series for the peeps over at BreakingMuscle.com where I just completed a really fun series on 20 ways to prepare poultry. You’ll have to check it out! I’m really enjoying the new keto challenge as it’s been really […]
This weekend is a big weekend for Minneapolis. The Superbowl is being hosted here so there’s been a lot of cool happenings downtown. In other news, Jimmy Fallon wants to have dinner at someone’s house to sample a home-cooked Minnesota dinner. Being the native Minnesota […]
I retreated downstairs to find a movie on Sunday evening after finishing these amazing stuffed sirloin steak rolls and tuned in to see the Minnesota miracle happen live instead. I’m not an avid football fan so I was merely keeping tabs on the score via internet throughout the day and was just going to check in on the last quarter for the current score. I felt obligated since this home team has been doing so well this year and they were in the playoffs and what a finish! The last three minutes of the game inevitably were the longest and I’m so glad I caught them. I have never seen so much disappointment turned into a jaw dropping, unbelievable win!! I think my mouth is still open in wonder at how the Vikes pulled of a touchdown in those last few seconds. SKOL!!!
Stuffed sirloin steak is also a touchdown worthy of the superbowl in my world of steak playoffs. Savory grassfed black Angus fresh off the farm is pounded thin and topped with spinach, caramelized balsamic onions, provolone and blue cheese crumbles. Wrapping them in kitchen twine will help keep all the goodness right were it belongs to meld together and melt together in delicious steak heaven.
I use a cast iron grill pan to sear the stuffed sirloin steak and then be able to put it right in the oven to finish cooking to the perfect doneness. To do a proper sear, the pan needs to be HOT. Don’t be putting meat in a cold pan or you’ll just end up with ho-hum meat. The hot sear serves to caramelize the outer layer of the steak giving it a deeper flavor than just cooking does. Sear it in a hot pan until you have slightly crusty brown bits on the outside. This only takes a few minutes per side. Once it’s been seared on all sides, pop it in the oven and bake until the desired doneness. I like these stuffed beauties served about medium. They do continue cooking slightly after you pull them out of the oven while they rest so keep that in mind as well. Mine ended up more like medium well after resting so next time I’ll pull them out sooner 🙂 My very favorite part of these is the tangy combination of the blue cheese with the tart balsamic onions that just mingles so perfectly on the tongue… oh, and that crust of melty cheese that tends to ooze out just a little…
- 2 sirloin steaks, pounded thin to about ¼"
- 2 cloves garlic, minced
- salt and pepper
- 1 cup spinach
- 4 slices provolone cheese
- ¼ cup blue cheese crumbles
- ¼ cup caramelized balsamic onions
- CARAMELIZED BALSAMIC ONIONS
- 1 large sweet onion, Vidalia or red work well, sliced or diced
- 2 cloves garlic, minced
- Enough butter or olive oil to cook the onion without burning – start with 1 tablespoon and add if needed
- 2-3 tablespoons honey or coconut sugar – to taste
- ¼ cup balsamic vinegar
- ½ teaspoon thyme or lemon thyme
- ¼ teaspoon salt
- Pinch of black pepper
- Preheat oven to 400 degrees.
- Pound out the steaks by placing between two pieces of parchment paper and use a meat mallet to pound to desired thickness about ¼".
- Rub the minced garlic on both sides of the steaks and sprinkle with salt and pepper.
- On one side of each steak, layer the onions (recipe below - make these in advance), provolone, blue cheese and spinach.
- Roll up the steaks and secure with kitchen twine.
- Heat an oven proof pan (like cast iron) to hot with a small amount of butter of olive oil.
- Sear the steaks on all side just a few minutes each finishing with the seam side up.
- Place the pan into the oven and bake about 20-25 minutes until the internal temperature of the steak rolls reads 135 degrees for medium rare, 140 for medium or 145 for medium well.
- Remove from oven and let rest 5-10 minutes before slicing and serving.
- CARAMELIZED BALSAMIC ONIONS:
- In a saucepan, cook the onion and garlic in butter or olive oil on medium low heat until translucent.
- Add remaining ingredients and continue to simmer until sauce becomes a syrup consistency about 30 minutes.
- Remove from heat, use right away or let cool and store in the fridge until ready to use.