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Vegetable Stuffed Steaks

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Ingredients
  Beef top loin steaks 1 Pound, cut 1 inch thick
  Nonstick spray coating 1
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 2 Tablespoon
  Chopped green pepper 2 Tablespoon
  Shredded carrot 2 Tablespoon
  Garlic clove 1 Small, minced
  Worcestershire sauce 1⁄4 Teaspoon
  Dried thyme 1 Dash, crushed
Directions

Make a pocket in each steak by cutting horizontally into the steak from one side almost to the opposite side.
Spray a saucepan with nonstick coating.
Add mushrooms, onion, green pepper, carrot, garlic, Worcestershire sauce, and thyme.
Cook and stir about 4 minutes or till vegetables are tender.
Fill each steak pocket with half of the mushroom mixture.
Place steaks on a rack in an unheated broiler pan.
Broil 4 inches from the heat till desired doneness, turning once. (Allow 16 to 18 minutes total time for medium-rare.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Broiled
Dish: 
Pudding
Interest: 
Holiday
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 552 Calories from Fat 340

% Daily Value*

Total Fat 38 g58.2%

Saturated Fat 0.16 g0.81%

Trans Fat 0 g

Cholesterol 152 mg50.7%

Sodium 140.8 mg5.9%

Total Carbohydrates 6 g2%

Dietary Fiber 1.5 g5.9%

Sugars 2.5 g

Protein 45 g90.3%

Vitamin A 51.4% Vitamin C 26.2%

Calcium 1.8% Iron 3.4%

*Based on a 2000 Calorie diet

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Vegetable Stuffed Steaks Recipe