| For the beef | ||
|---|---|---|
| 2½ lb | Beef Top Round, boneless steak, separable lean and fat, fat trimmed, raw | |
| 2 tbsp | Olive Oil | |
| For the filling | ||
| ¾ cup ½ tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 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 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:10.20 oz (calculated)Notes: one generous 2 in (5 cm) thick slice; 1/2 lb of raw meat plus filling
- Temperature: 356 °F (preheated, circulating air)
- Wash and pat dry the beef.
- If you got a thicker cut, cover it and pound it to a thickness of about 3 inches or 7.5 cm.
- Cut a pocket into the beef, making sure not to cut through it or pierce it.
- Turn the beef inside out.
- In a pan big enough to hold the beef, heat the oil over medium-high to high.
- Sear all sides of the inside-out turned pocket, about 2 to 3 minutes.
- Turn the pocket back.
- Mix together the ingredients for the filling and stuff the beef with it.
- Use skewers to close the pocket.
- In the same pan as before, sear the meat once more from all sides.
- 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.
- Remove from the oven and let rest for 10 to 15 minutes before removing the skewers and slicing the stuffed beef.
- Enjoy drizzled with the meat juices from the pan.
- You can check the doneness of the beef with a meat thermometer.
- Rare: ~ 52°C or 125°F (cold red center)
- Medium rare: ~ 60°C or 140°F (warm pink center)
- Medium: ~ 66°C or 150°F (hot pink center)
- Medium well: ~ 71°C or 160°F (only slightly pink center)
- Well done: ~ 74°C or 165°F (no pink center)
- 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.
- 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.
Meat temperature
Meal Prep Tip
- Calorie count407 kcal
- % of calories by macros
Fat 41.0 % 167 kcal 18.6 g Net Carbs 2.2 % 9 kcal 2.3 g Dietary Fiber 0.5 % 2 kcal 1 g Protein 56.3 % 229 kcal 57 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