These spinach-stuffed steaks turned out delicious. The recipe calls for strip, T-bone, or Porterhouse steaks with bones in, but all I had were some boneless NY strip steaks cut about 1" thick. This was so filling that I only ate half of a steak. The recipe calls for 1.5 pounds total of steak, which this worked out to be as well. Since cutting all four in half would be 8 servings, I got to halve the points as well. I also served this with the garden-stuffed mushrooms recipe found here.
Individually, the components of this recipe are just kind of, well, meh, but when put altogether...just yummmm.
Ingredients:
(2) 3/4-lb. steaks (strip, porterhouse, T-bone) with bones in (mine were boneless)
6 slices bacon, cut into 1/2" pieces
2 Tbs. butter
Stuffing Ingredients:
10-oz pkg frozen spinach, thawed, drained
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. minced fresh garlic
Sauce Ingredients:
1 Tbs. all-purpose flour
1 c. water
1/4 tsp. salt
2 Tbs. tomato paste
1/2 tsp. minced fresh garlic
Instructions:
In small bowl, stir together all stuffing ingredients and set aside.
To prepare steaks, trim excess fat. Split each steak from outer edges toward bone making a pocket. Divide spinach mixture and fill each pocket.
In 10" skillet cook bacon and butter over medium-high heat until browned (5 mins). Place steaks in same skillet and cook over medium heat, turning once, until desired doneness (7 to 9 mins for medium steaks). Place meat on platter and keep warm while preparing sauce.
Pour off fat leaving bacon and brown particles in pan. Reduce heat to medium and stir in flour. Cook, stirring occasionally until mixture is smooth and bubbly (1 min.) Stir in remaining sauce ingredients. Continue cooking, stirring occasionally until thickened (4 to5 mins). Serve over steaks.
YIELDS: 4 servings
SERVING SIZE: 6 oz of steak without filling
POINTS: 6.5 WWWP or 8.75 Smart Points (9 if rounding up)
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