Thursday, May 29, 2008

Rolled flank steak

Rolled flank steak

Discovering new food blogs is always an interesting thing. I love going through their archives, checking texts, recipes and photos, getting to know a little about that foodie – who will probably become a blogger friend.

One of my latest “findings” is packed with beautiful photos and delicious recipes, and the girl behind it is a huge Martha fan, like me. I’m talking about Mimi.

She is hosting an event called “Martha Mondays” and I really liked her idea. One of the rules was to cook a recipe from this gallery and, to please my dear husband – who has been eating tons of chicken and fish lately because of me – I chose a beef dish.

If I keep making dishes like this, Joao will end up joining the Martha fan club as well. :)

Rolled flank steak

Rolled flank steak

680g (1½ lb) flank steak - I used a different cut
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
½ cup (57g/2oz) shredded mozzarella cheese – I used the yellow mozzarella we have here, made from cow’s milk
4 scallions, sliced
¼ cup (57g/2oz) roasted red peppers, cut into thin strips
sea salt and freshly ground pepper

Preheat oven to 230ºC/450ºF with rack in center. Between two sheets of plastic wrap, pound steak to 1.25cm (½-inch) thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Place the steak inside and marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1.25cm (½-inch) border on the long sides and 5cm (2-inch) border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise.
Season with salt and pepper.

Place, seam side down in a lightly oiled baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Serves 4 – I used a 400g steak and my husband ate 80% of it. :)

Rolled flank steak

19 comments:

Manggy said...

Omigosh, your husband ate 320g of beef?! Bad man! Hahaha! But I don't blame him as it looks and sounds lovely! (Besides, there are some steakhouses in the States that get away with sooo much more!)

So, you're planning on following in the footsteps of your idol and becoming Brazil's Martha? :)

LyB said...

That sounds so delicious Patricia. Your presentation is beautiful, very appetizing. Roasted peppers and mozzarella cheese with steak, yes, I know a certain guy who would love this too; this is going on the list! ;)

Peter M said...

Oh Patricia, this looks awesome...Joao must have flipped when he saw this on his plate!

diva said...

this looks like beef done to perfection. definitely like the idea of stuffing it with something.

joy to all martha fans!

Peter G said...

I'd eat 80% of that too! Looks great and the colours are fantastic Patricia.

StickyGooeyCreamyChewy said...

This looks just beautiful and sounds delicious! Mr. SGCC would go nuts over this one! :)

Pam said...

That is a really beautiful dish!

KJ said...

I think this would be delicious!!

Peabody said...

It always looks so pretty rolled up.

Antonia said...

What a stunning beef dish. Just gorgeous. I bet your husband was really thrilled with this one. Delicious!

T.W. Barritt at Culinary Types said...

Patricia - this looks fantastic. I've always wanted to try more "rolled" dishes. What a beautiful presentation!

noble pig said...

This looks like a lovely to dish to plate up...perfect for my summer repetoire.

Candace said...

Oh yum! This is beautiful and looks delicious too!

Kate / Kajal said...

think i will score a few goodie points with my hubby with this recipe. Great find Patricia :D

Lydia (The Perfect Pantry) said...

Looks beautiful with the roasted red peppers inside! I never get tired of flank steak, and this is a lovely presentation.

Patricia Scarpin said...

Mark, he loves beef!
And can you imagine me as the Brazilian Martha? I would like that. ;)

LyB, thank you, my dear friend. I'm glad you like it!

Pete, he did! :)

Diva, glad to know you like her too!

Pete, you and Joao would fight over this. :)

Susan, I bet he would!

Pam, thank you!!

KJ, I would never have thought of stuffing beef with roasted peppers!

Pea, thank you!

Antonia, he was! :)

T.W., thank you very much, my friend.

Cathy, it was a hit with my picky husband. :)

Candace, thank you!

Kate, I'm glad to hear that. :)

Lydia, the peppers give the beef a nice touch.

Jaime said...

i don't cook a lot of beef, mainly b/c i never know what to make w/it and if it will be good...nothing like some beef that is tough and not tender :( this recipe looks great, and super easy too! i will have to bookmark it :)

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this adapted recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie
http://blog.keyingredient.com/

Half Baked said...

Oooh this looks great! Your husband reminds me of someone I cook for;)

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