Prep 25 mins
Cook 1 hr
This is for all those Garlic Lovers out there like myself, easy to make, a awesome meal.
Make and share this Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) recipe from Food.com.
- 4 thick-cut New York strip steaks
- 3 heads garlic (an extra bulb for the mashers)
- 1⁄4 cup olive oil
- 1 teaspoon sea salt
- 3 cups fresh spinach
- 1⁄4 cup sun-dried tomato packed in oil, diced
- 1 lb fresh brie cheese
- 1⁄4 cup fresh rosemary, minced
- 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.
- And long live garlic!
I was going to give this 4* because I don't like brie, but stuck with 5 because I left that out and I LOVE garlic. Easy to prepare with loads of flavor & a lovely presentation for guests. Also, thanks for the great idea about pulling the roasted garlic cloves out with toothpicks... I used to squeeze it out & there would always be some waste; with a toothpick, you get the whole clove. Thanks for sharing! :-)
Review just for the sauce! I was looking for a sauce for some nice Ribeyes I picked up. I wanted to make a au poivre sauce but had no brandy. I found this and thought it sounded delicious and I was not disappointed. Awesome, perfumed my whole house like garlic and sweet balsamic. Was literally so good that I wanted to eat it with a spoon. Would be tasty served as a dressing over steamed spinach. I used 1/2 and 1/2 and will probably try to cut out some butter next time, too. I also added in some pan drippings I had from the steaks. Awesome, amazing, will make again!
This is amazing. I first made it probably 5 years ago and it was to die for- really great for a special occasion. I'm a cheese freak so I don't measure how much brie I put in, I just stuff in as much as I can ;)