contains animal productscontains dairy productscontains meat

Ingredients
for
servings

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For the beef
2½ lb Beef Top Round, boneless steak, separable lean and fat, fat trimmed, raw
contains animal productscontains meat
2 tbsp Olive Oil
For the filling
¾ cup ½ tsp Mozzarella, cheese, low moisture, whole milk, shredded
contains animal productscontains dairy products
1  (ea. 4.20 oz) Bell pepper, sweet, green
¼ cup Onions, white or yellow, raw, chopped
¼ cup 2⅜ tsp Spring Onions, Scallions, Green Onions, chopped
1 tbsp Oregano, dried
1½ tsp Olive Oil
½ tsp Salt, Kosher salt, table salt
½ tsp Pepper, black, ground
51.10 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    10.20 oz (calculated)
    Notes: one generous 2 in (5 cm) thick slice; 1/2 lb of raw meat plus filling
  2. Temperature: 356 °F (preheated, circulating air)
  1. Wash and pat dry the beef.
  2. If you got a thicker cut, cover it and pound it to a thickness of about 3 inches or 7.5 cm.
  3. Cut a pocket into the beef, making sure not to cut through it or pierce it.
  4. Turn the beef inside out.
  5. In a pan big enough to hold the beef, heat the oil over medium-high to high.
  6. Sear all sides of the inside-out turned pocket, about 2 to 3 minutes.
  7. Turn the pocket back.
  8. Mix together the ingredients for the filling and stuff the beef with it.
  9. Use skewers to close the pocket.
  10. In the same pan as before, sear the meat once more from all sides.
  11. Transfer to the oven and bake until the meat has the desired doneness, about 20 to 25 minutes for medium. If you have one, you can use a meat thermometer.
  12. Remove from the oven and let rest for 10 to 15 minutes before removing the skewers and slicing the stuffed beef.
  13. Enjoy drizzled with the meat juices from the pan.
  14. Meat temperature

  15. You can check the doneness of the beef with a meat thermometer.
  16. Rare: ~ 52°C or 125°F (cold red center)
  17. Medium rare: ~ 60°C or 140°F (warm pink center)
  18. Medium: ~ 66°C or 150°F (hot pink center)
  19. Medium well: ~ 71°C or 160°F (only slightly pink center)
  20. Well done: ~ 74°C or 165°F (no pink center)
  21. However, the temperature of the center will increase while resting, so you should remove it from the oven a bit earlier. We recommend you remove the beef from the oven when the center has a temperature about 5°C to 10°C or 10°F to 20°F lower than what you're aiming for.
  22. Meal Prep Tip

  23. You can keep the dish in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the beef in the fridge. Then gently reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    407 kcal
  • % of calories by macros
    Fat41.0 %167 kcal18.6 g
    Net Carbs2.2 %9 kcal2.3 g
    Dietary Fiber0.5 %2 kcal1 g
    Protein56.3 %229 kcal57 g
  • Approx. WW SmartPoints™
    8.3
  • Cholesterol 155.8 mg
  • Sodium 480.9 mg
  • Fat 18.6 g
    • Saturated Fat 6.5 g
    • Trans Fat 0.4 g
  • Carbohydrates 3.3 g
    • Dietary Fiber 1 g
    • Total Sugars 1.2 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 57.4 g
  • Calcium 146.5 mg
  • Iron 5.8 mg
  • Magnesium 37.2 mg
  • Potassium 800.8 mg
  • Zinc 8.9 mg
  • Vitamin A (Retinol Equivalents) 48.2 mcg
  • Vitamin B12 3.8 mcg
  • Vitamin C 20.9 mg
  • Folate 19.6 mcg
    • Folic Acid 0 mcg