Steak Stuffed Garlic Bread Recipe By Tasty

BEEF CUTLET-STUFFED GARLIC BREAD RECIPE BY TASTY

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!

CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• In a saucepan, cook the onion and 2 garlic cloves in a little oil.
• After a minute or so, add the minced beef, breaking it up with a spoon.
• When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
• Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
• Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
• Preheat the oven to 200°C (400°F).
• Top and tail the baguette, then cut it into 3-4 equal rolls.
• Hollow out each roll, allowing a thin border of bread around the outside.
• Stuff each roll with chili using a teaspoon. Try to really fill them up.
• Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
• Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
• Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
• Enjoy!

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

STEAK-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
• Heat oil in a pan over extremely high heat until oil is slightly smoking.
• Sear the steak for about one minute, then flip.
• Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
• NOTE: This helps cook the top of the steak faster and provide more flavor.
• Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
• Cut the ends off the baguette and remove the insides using a knife.
• Preheat oven to 350°F (180°C).
• Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
• In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
• Bake for 15-20 minutes, depending on how you like your steak.
• Slice into 1 in (3 cm) bites.
• Enjoy!

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
• You can utilize any fresh herbs you have in your garden or local market such as rosemary.
• Take the steaks out and let them rest about an hour before you start to work with them.
• In the meantime, fire up the oven to 350 degrees F.
• Take your garlic bulbs and slice them in half diagonally.
• Season with olive oil and sea salt.
• Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
• Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
• Add spinach and saute until spinach is just wilted.
• Season with salt and pepper.
• Chop up the sun-dried tomatoes and toss with the spinach.
• When the spinach has cooled, throw in the brie and the roasted garlic.
• You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
• Mix together very well!
• Season with salt and pepper.
• You can also throw in a teaspoon or so of fresh rosemary at this point.
• Set aside.
• Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
• Carefully stuff the steaks with your roasted garlic stuffing.
• Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
• I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
• A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
• Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
• Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
• Take out the rosemary.
• To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
• Garnish with fresh rosemary.
• It is excellent to have a nice fresh loaf of bread to serve with this.
• I also BBQ up some fresh local corn on the grill to accompany this meal.
• It is a fairly easy and gourmet meal to prepare.
• You can even make the stuffing the night before.
• Enjoy!
• And long live garlic!

STEAK-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
• Heat oil in a pan over extremely high heat until oil is slightly smoking.
• Sear the steak for about one minute, then flip.
• Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
• NOTE: This helps cook the top of the steak faster and provide more flavor.
• Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
• Cut the ends off the baguette and remove the insides using a knife.
• Preheat oven to 350°F (180°C).
• Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
• In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
• Bake for 15-20 minutes, depending on how you like your steak.
• Slice into 1 in (3 cm) bites.
• Enjoy!