Stuffed Steak with Prosciutto & Spinach with Warm Cherry Tomato Salad

New Years Eve can get pretty crazy. The roads especially. My husband & I prefer a nice quiet evening at home where we enjoy our family & some good food as we bring in the new year. Happy New Year! Stay safe if you go out!

Warm Cherry Tomato Salad:

2 tbsp olive oil
4 cloves of garlic, chopped
2 pints cherry tomatoes
6 green onions, sliced on angle
2 tbsp red wine vinegar
Salt
Pepper
1/2 cup chopped parsley

Heat a medium skillet over medium high heat. Add oil & garlic & cook about 2 minutes until garlic is browned. Add tomatoes & green onions & cook until skins begin to burst. Add vinegar & remove from heat. Add salt, pepper, & parsley. Toss & serve.

Stuffed Steak with Prosciutto & Spinach:

1 (10-oz) package chopped frozen spinach
3 tbsp olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 oz prosciutto (about 3 to 4 slices), cut into ribbons
salt
Black pepper
1/4 cup Italian bread crumbs
1/3 cup grated Parmesan
2 lbs eye round roast, strings cut off
Re-sealable plastic bag

Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
Place a large skillet on the stove over medium high heat. Add 2 tbsp olive oil to hot skillet. Add garlic to oil. Add onion & red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto & the spinach. Season with salt and pepper. Add bread crumbs & cheese to spinach. Turn off heat. Let stuffing cool.
To create the cavity for the stuffing, use a long sharp knife (like a boning knife), & cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around & cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tbsp of olive oil to the pan. Season the steaks with salt & pepper & sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks & sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.