Njeguski Steak

Place each steak on a cutting board and use a sharp knife to cut a deep horizontal pocket into the side, slicing almost but not quite through to the other side. This creates a cavity large enough to hold a generous amount of filling.

Mix the kajmak or cream cheese with the minced garlic, a pinch of salt, and pepper in a small bowl until well combined. This creamy, garlicky mixture will melt inside the steak during cooking, creating a rich and flavourful centre.

Layer the sliced smoked beef or turkey inside each steak pocket, then spread a generous tablespoon of the garlic kajmak mixture on top. Press the steak closed and secure the opening with two or three wooden toothpicks to hold during cooking.

Season the outside of each stuffed steak generously with salt, black pepper, and sweet paprika, pressing the seasonings firmly onto both surfaces. Let the steaks come to room temperature for fifteen minutes before cooking for even results.

Heat the olive oil in a large cast-iron skillet over high heat until smoking. Sear the stuffed steaks for four to five minutes per side for medium doneness, adjusting the time to your preference without pressing down on the meat.

Remove the steaks and let them rest on a warm plate for five minutes, loosely covered with foil. This resting period allows the juices to redistribute and the melted kajmak filling to set slightly so it does not all run out when cut.

Remove the toothpicks carefully before serving. Slice each steak in half on the diagonal to reveal the molten cheese and smoked meat filling inside. Garnish with fresh parsley and serve with roasted potatoes or a green salad.