Italian Steak Stuffed Garlic Bread

1 1/2 tbsp Canola Oil
1/2 lb rib eye steak
3/8 tbsp kosher salt
1/4 tbsp Pepper, black, freshly ground
1 tbsp Butter, unsalted
1 sprig Rosemary
1 clove Garlic, smashed
1/2 French baguette bread
2 tbsp Butter, melted
1 tbsp Garlic, chopped
1 tbsp Parmesan Cheese, grated
1 tbsp Parsley, finely chopped
Marinara sauce (optional)

1. Preheat oven to 350 degrees Fahrenheit 2. Slice the steak in half lengthwise then season all of the sides with the salt and pepper. Heat oil in a pan over extremely high heat until oil is slightly smoking. 3. Sear the steak for about one minute, then flip. Add butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute. This helps cook the top of the steak faster and provide more flavor. Sear the sides of the steak for about 30 seconds, then remove it from the heat completely. Repeat with the other strip of steak. 4. Cut the ends off the baguett and remove the insides using a knife. Once the steaks are completely cool, stuff the hollowed out baguett with the steak. Place the baguett on a baking sheet. 5. In a medium bowl, combine the melted butter, garlic. Parmesan cheese, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguett. Bake for 15-20 minutes, depending on how you like your steak. 6. Slice into 3 inch pieces. 7. Cover with marinara sauce. Optional

Serving Size: 9" loaf = 3 3inch pieces

Number of Servings: 1.0

Recipe submitted by SparkPeople user ANNWHO56.