Gorgonzola Stuffed Steak With ProsciuttoFrom sara 10 years ago
- 2 NY Strip or sirloin steaks, 1½ to 2-inches thick shopping list
- 6 large fresh sage leaves shopping list
- 6 large fresh basil leaves shopping list
- 2 sprigs oregano, leaves removed shopping list
- 2 cloves garlic shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons pine nuts shopping list
- Freshly ground black pepper shopping list
- ½ cup gorgonzola cheese, crumbled shopping list
- 4 slices prosciutto or pancetta shopping list
How to make it
- Preheat oven to 425°F.
- Place the sage, basil and oregano leaves, the garlic cloves and olive oil into a food processor, and pulse several times until finely minced. Add the pine nuts and pulse again until smooth. Add the black pepper and gorgonzola cheese, and process again for a few seconds until it reaches a smooth consistency. Set aside.
- Trim the steaks of excess fat. Cut a slit through the middle of each steak, horizontally, about three-quarters of the way to the other side. Be careful not to cut all the way through the steaks. You want to create a pocket leaving the two sides and back of the steak intact.
- Open the pocket of the steak and stuff with the gorgonzola filling. Do not overfill, as the gorgonzola will melt and ooze out of the steak.
- Wrap each steak with 2 pieces of prosciutto or pancetta, covering the opening to seal the gorgonzola in.
- Heat the cast-iron skillet over medium-high heat until very hot. Brush the wrapped steaks with oil and place in the pan, searing each side for about 3 minutes.
- Carefully remove the skillet from the stove and place in the preheated oven to finish cooking the steaks to your desired doneness.
- Remove the steaks from the oven, place on serving platter and cover with foil.
- Let the steaks rest for 5 minutes before serving.