Pea- And Cheese-Stuffed Steak Recipe
Pea and cheese stuffed steak is made with a round beef steak. Stuffed with a cheese and mashed pea mix along with egg and crmbled bacon, the cheese and ea stuffed steak is very savory with basil to flavor it. a sure shot dinner party favorite, try this steak and see for yourself!
Ingredients
2 slices bacon
1 cup frozen peas
1 slightly beaten egg yolk
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried basil, crushed
1 2-pound boneless beef top round steak, cut 1 inch thick Italian parsley sprigs
1 recipe Basil Tomato Sauce
Directions
Arrange bacon slices on a nonmetal rack in a 12x71/2x2 inch nonmetal baking dish.
Cover with white paper toweling.
Micro-cook on 100% power (HIGH) for 1 1/2 to 2 minutes.
Drain and crumble bacon; set aside.
In a 1 quart non-metal casserole combine peas and 1 tablespoon water.
Micro cook, covered, for 4 to 5 minutes, stirring occasionally.
Mash peas.
Stir in egg yolk, Parmesan, basil, and crumbled bacon; set aside.
Trim fat from meat.
Cut a pocket in meat.
Spoon pea mixture evenly into pocket.
Close with wooden toothpicks.
Place meat on rack in same baking dish.
Micro cook, covered, for 3 minutes; give dish a half turn.
Micro cook, covered, on 50% power (MEDIUM) for 10 to 14 minutes, turning meat once.
Let stand, covered with foil, while making sauce.
Place steak on serving platter.
Remove toothpicks.
Spoon some of the sauce over steak; pass remainder.
Garnish with parsley.
Cover with white paper toweling.
Micro-cook on 100% power (HIGH) for 1 1/2 to 2 minutes.
Drain and crumble bacon; set aside.
In a 1 quart non-metal casserole combine peas and 1 tablespoon water.
Micro cook, covered, for 4 to 5 minutes, stirring occasionally.
Mash peas.
Stir in egg yolk, Parmesan, basil, and crumbled bacon; set aside.
Trim fat from meat.
Cut a pocket in meat.
Spoon pea mixture evenly into pocket.
Close with wooden toothpicks.
Place meat on rack in same baking dish.
Micro cook, covered, for 3 minutes; give dish a half turn.
Micro cook, covered, on 50% power (MEDIUM) for 10 to 14 minutes, turning meat once.
Let stand, covered with foil, while making sauce.
Place steak on serving platter.
Remove toothpicks.
Spoon some of the sauce over steak; pass remainder.
Garnish with parsley.
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