Steak Stuffed Garlic Bread Recipe By Tasty

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Sprinkle the salt and pepper evenly over both sides of the beef.
• Cut the beef into 1-inch (2 ½ cm) strips.
• Dredge the beef in the egg, then roll it in the bread crumbs, pressing as many bread crumbs into the beef as possible. Repeat with the remaining strips of beef.
• Heat oil in a pan over medium-high heat.
• Pan fry the breaded beef strips until golden brown on both sides. Remove and drain.
• Cut the baguette into 4-inch (10 cm) long pieces.
• Hollow out the insides of each baguette piece.
• Spread the beans evenly inside the baguette pieces (optional).
• Place one mozzarella slice on top of the other with a 1-inch (2 ½ cm) overlap.
• Put the breaded beef strip in the middle, then top with a slice of avocado.
• Wrap the cheese tightly around the beef and avocado, then push it inside the hollowed out baguette piece.
• Slice the stuffed baguette piece into 1-inch (2 ½ cm) slices.
• Place the baguette slices side by side on a baking sheet lined with foil.
• Mix the butter with the garlic, parsley, and parmesan.
• Brush the garlic butter mixture evenly on top of the baguette slices.
• Wrap the foil around the bread, then bake for 20 minutes, until cheese is melted and the garlic on top is golden brown.
• Nutrition Calories: 2567 Fat: 223 grams Carbs: 103 grams Fiber: 8 grams Sugars: 9 grams Protein: 44 grams
• Enjoy!

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

Steps:

• Preheat oven to 250°F (120°C).
• Season the steak evenly with the salt and pepper on all sides.
• Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
• Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
• Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
• Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds.
• This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
• To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
• Rest the steak for 10 minutes on a cutting board. Slice, then serve!
• Enjoy!