Pesto Stuffed Steak with Roasted Red Potatoes and Marinated Tomatoes

I was looking through my Better Homes and Gardens Cookbook and I came across a very interesting recipe, but it involved pork chops. I didn't feel like having pork chops so instead I felt inspired by the recipe and decided to use flank steak instead. I wanted to have a couple of side dishes to accompany the steak and nothing goes better with steak than roasted red potatoes. In the end, the steak was tender and full of flavor; the pesto stuffing gives it a nice tang that compliments the entire meal. Overall this meal made such a great pre-anniversary dinner for Hurley and I.

Pesto Stuffed Steak
2-4 flank steaks about an inch thick
2 cups vegetable stock
2 tbsp worcestershire sauce
2 tbsp *pesto sauce *click the link if you would like to make your own homemade pesto!
1 tbsp fresh garlic minced
1 tsp Emeril italian seasoning
1 tsp Emeril original essence seasoning
1 tsp onion powder

Trim all the fat off the steaks. Make a pocket in each steak by cutting horizontally from the side towards the middle. It should be deep enough to fill with the pesto sauce. Secure the opening with a toothpick, it's not needed, but it prevents any pesto from leaking.After all of the steaks are stuffed, combine all of the seasonings in a small bowl and rub evenly onto the steaks.

Pour the vegetable stock along with the worcestershire sauce into a shallow baking pan, then place the steaks in the pan.Cover and bake at 350 degrees for 40 minutes. Use the worcestershire sauce mixture as a sauce for the steaks before serving. Be sure to remove the toothpicks before serving.


Roasted Red Potatoes
5 small red potatoes, cut into wedges
2 tablespoon olive oil
1 tbsp dried basil
1 tbsp dried parsley
1 tbsp rosemary
1 tsp onion powder
1 tsp garlic powder
1/4 teaspoon coarsely ground black pepper

Preheat oven to 350°. Combine potato wedges, basil, parsley, rosemary, onion powder, garlic powder, and extra virgin olive oil in a large bowl. Combine all of the potatoes and make sure that it's thoroughly coated. Transfer potatoes to a baking sheet lined with aluminum foil. This makes it easier to clean up! Roast for about 30 to 40 minutes, until potatoes are crisp and golden brown.


The tomatoes are very easy to make. It's a simple recipe bursting with flavor.

Marinated Tomatoes
1 tomato sliced
2 tbsp extra virgin olive oil
2 tbsp Balasmic Vinegar
1 tsp dried basil
1 tsp dried parsley
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper


Pour the extra virgin olive oil and balsamic vinegar over the tomatoes. Then season with basil, parsley, onion powder,garlic powder salt and pepper.






Lastly, I would like to take the time to thank Reeni from Cinnamon Spice and Everything is Nice for giving me an award! Reeni was one of my first friends on Food Buzz. I read her blog on a daily basis! She makes some awesome cupcakes and goodies! You can't forget her kitchen cat Moon! Check out her blog at Cinnamon Spice and Everything is Nice Thanks once again Reeni! :) I hope you win the cupcake competition!


I would like to give this wonderful award to Pam of For the Love of Cooking I have been reading Pam's blog ever since she friended me on Food Buzz. She has a great collection of recipes and not to mention amazing food photos.

Nick of Peanut Butter Boy Nick has a lot of great entries especially if you're fan of sweets. His latest entry is Pumpkin Pie Pancakes! Talk about yummy!