Make this delicious steak, stuffed with cheese, mushrooms, prosciutto and arugula. Easy to make, fancy and elegant. Served with tri-color pasta salad and a glass of red wine.
To be honest, I’ve made stuffed chicken many times, but when I first tried to make stuffed steak, it was a failure. The cut of meat was so thick, so it didn’t cook properly.
But I decided to try it again and it worked this time.
This steak is surprisingly very easy to make and perfect for summer entertaining. It tastes delicious, too! Serve it with a salad or vegetables of your choice.
It could be made in the oven, but since the weather has been nice and it is grilling season, I had to grill it.
I grilled this stuffed flank steak, but on a ribbed grill safe cast iron skillet. This way there was no melted cheese, dripping over the burners and the steak got a nice glaze. If you don’t own a ribbed skillet, you can still grill it directly on the grill, just keep in mind, you might create a tiny mess.
Did I mention, that this grilled steak goes well with a glass of nice wine?
I got a couple bottles of wine – a red blend and a Sauvignon Blanc.
The red blend paired perfectly with the stuffed grilled flank steak, but for the white wine lovers I made a shrimp pasta salad, to pair with the Sauvignon Blanc.
I also got to try a complete seasoning blend, which has a bright flavor reminiscent of Latin cooking and is perfect for seasoning fish, meat, poultry, vegetables and stews. I’ll definitely use it again in a recipe soon.
This tri-color shrimp pasta salad is really quick and easy to make. With light olive oil and white balsamic vinegar, it tastes very light, but it could even make a meal of its own. Made with shrimp, grilled zucchini, olives, feta and some toasted pine nuts for extra crunch and flavor.
To me, summer is the perfect time for outdoor entertaining, grilling, enjoying nice food and drinks. And food should be easy to make, so you can enjoy yourself, not get overwhelmed with cooking.