Panko Goat Cheese Stuffed Steaks
These stuffed steaks are elegant, perfect for a dinner party, but also kid -and man- approved too. The only fancy tools needed are kitchen twine and a rolling pin or meat tenderizer.
This recipe contains steak (top round), bread crumbs (panko), cheese (goat, crumbled), corn (frozen), garlic, parsley (dried), olive oil, salt, black pepper, plastic wrap, kitchen twine, aluminum foil
Prep time: 20 min
Cook time: 30 min
- 2 whole top round steaks
- 1/4 cup(s) panic bread crumbs
- 2 tbsp. crumbled goat cheese
- 1/4 cup(s) frozen corn kernels
- 1 clove(s) garlic, finely chopped
- 2 tbsp. dried or fresh parsley
- 1 tbsp. olive oil
- salt to taste
- pepper to taste
- plastic wrap
- kitchen twine
- aluminum foil
- 1. Pre-heat Barbeque to medium low with the lid closed. On a clean surface lay out a 2 foot piece of plastic wrap, place one steak in the middle of the plastic wrap and cover with a second two foot piece of plastic wrap.
- 2. With a Meat Tenderizer or Rolling Pin beat the steak, really! Tenderize -or beat- it until it’s half the thickness and into a rectangle. This will make the steak tender and give us the ability to roll it up. Move steak to a clean surface and work on the second steak until it’s also flat and tender
- 3. In a bowl combine Panko breadcrumbs, cheese, corn, garlic and parsley. Using a fork crumble everything together.
- 4. Salt and pepper the steaks on both sides, place both steaks on a cutting board lengthwise. Place two 1 foot sections of kitchen twine under each steak, one ½ an inch from the top and one ½ from the bottom.
- 5. Divide the goat cheese Panko mixture and mound in the middle of each steak, then gently push down keeping away from the top and bottom ending where the kitchen twine is. Gently roll up then tie the strings and cut off any access. Mixture that has fallen out can be gently pushed back in.
- 6. Coat each steak with olive oil and place on the medium low barbecue for 20-30 minutes, you can also cook on the stove top in a grill pan. Turn every 5 minutes to brown and cook all sides, keep lid closed. When the cheese starts to melt in the center it should be done.
- 7. Move to a plate and let sit for 10 minutes, cover loosely with foil to keep in heat. Cut off strings and serve with a nice zinfandel for the full experience of my Food and Wine article.