Mr. D found a recipe for rolled flank steak, and decided to try it, despite the complicated instructions. He made several changes to the ingredients, and the results were delicious.
It was quite an effort though, so he’s not rushing to make it again – maybe he’ll reconsider in a few months, when he has recovered from this ordeal.
You can see pictures of our steak in the recipe below.
Rolled Flank Steak With Spinach
1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
4 carrots, chopped
2 celery stalks, chopped
4 green onions, chopped
2 tablespoons panko bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil
- Preheat oven to 425 F .
- To butterfly the meat, place the flank steak on a cutting board. Hold a sharp knife parallel to the cutting board, and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten the steak slightly, so it is an even thickness.
- Place the steak between 2 sheets of wax paper, and pound to about 1/4″ thick
- Squeeze liquid from thawed spinach, and discard the liquid.
- In a medium-size bowl, combine the spinach, cheese, vegetables, panko, egg yolk, and 1/4 teaspoon each of the garlic salt and the pepper.
- Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.
- Beginning on the short side, roll up the steak to enclose the filling, so the grain of the meat runs from left to right. Tuck any loose filling back into ends.
- Tie the steak with cotton twine at 2-inch intervals to secure it.
- Rub the outside with oil, then sprinkle with the remaining 1/4 teaspoon each of garlic salt and pepper.
- Roast at 425 F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once.
- Let meat rest 15 minutes. Remove twine, slice and serve.
We had this and the Gruyere Mushrooms Tarts as a light and complete meal. The soup was delicious and comes from Presidents Choice recipes. Their recipe also called for a Charred Corn Salsa which we didn’t have but I will include recipe in this post.
Ingredients for the soup
- 1 tbsp. of olive oil (I used Canola oil)
- 2 cups orange juice
- 1 onion finely chopped
- 4 carrots peeled and grated
- 1 tbsp. grated fresh ginger root
- 2 cups of chicken stock (for a complete vegetarian meal you could substitute Vegetable stock)
- salt and pepper to taste
Ingredients for the salsa
- 1 tsp. of olive oil
- 1 cob of corn shucked
- 2 tbsp. coriander freshly chopped
Directions for the soup
- In a large saucepan, heat oil over medium-high heat.
- Add onion and carrots and cook stirring for 10 to 12 minutes.
- Add ginger and cook stirring for 1 minute
- Pour in stock and bring to a boil
- Remove from heat and let it cool to room temperature
- In food processor or blender puree soup in batches until smooth ( I used a hand blender)
- Cover and refrigerate for 2 hours or until chilled
- Just before serving stir in orange juice and season to taste
Directions for the salsa
- Grill the shucked cob of corn on a lightly greased grill for 8 to 10 minutes or until tender and golden brown
- Cut the cob in half and stand on a cutting board
- Using a sharp knife cut kernels off from top to bottom
- Place in a small bowl and stir in coriander and oil
If serving soup with salsa put 1/4 of salsa in each bowl and ladle soup over it.
We have had this recipe on many occasions and really enjoyed it. The recipe is from Mary Beth’s Blog.
For the Glaze:
- 1 cup of ketchup
- 1 cup of BBQ sauce (I used Sweet Baby Rae’s)
- 1/2 cup of brown sugar
For the Meatloaf:
- 1/3 cup of panko bread crumbs
- 1 cup of whole-fat buttermilk
- 1 tbsp olive oil ( I used canola oil)
- 1 clove garlic, minced
- 1 cup of small diced onions
- 1/4 cup of chopped fresh parsley
- 1/3 cup of chopped fresh basil
- 2 tbsp of tomato paste
- 1 1/2 lbs. of ground beef (lean or extra lean)
- 1/2 lb of ground lean pork
- 1 cup of grated parmesan cheese
- 1/2 tsp of salt
- 1/2 tsp of ground pepper
- Heat oven to 425 degrees F
- Combine the glaze ingredients in a small saucepan and place over low heat.
- Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent ( try not to brown). Add parsley, basil and tomato past and cook for about a minute. Set aside to cool.
- In a small bowl combine panko and buttermilk ( I sometimes add some hot horseradish to this mixture 1 tbsp) and set aside for 5 minutes.
- In a large bowl combine, place beef, pork, cheese, salt and pepper, the onion mixture and the panko mixture. Mix with your hands until just combined.
- On a rimmed baking pan ( I use a disposable tinfoil pan 13x10x2 1/2), form the mixture into loaf shape sitting in the center of the pan, with all four sides exposed.
- Brush sides and top with some glaze and bake for 50 minutes. Brush on more glaze every 10 minutes or so. Retain excess glaze as a sauce.
- Let cool for 5 minutes and serve.
Deb found this recipe on Kraft Canada site and wanted to try it. I went out and got what we didn’t have and prepared it for her lunch Monday. It is a easy recipe not complicated or a lot of work and she has really enjoyed it. I made the full recipe so she had plenty to use over the last few days. Here is picture of the final product.
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing (we had the regular one)
- 2 carrots peeled and chopped
- 1 large baking potato peeled and chopped
- 1 onion chopped
- 2 cloves of garlic minced
- 1 bay leaf
- 2 tsp paprika
- 1 Litre of water
- 3 cups low salt chicken broth
- 1 can (14 fl oz/398 ml) no salt added diced tomatoes
- 1 cup dry lentils (we used split red lentils)
- 4 cups tightly packed kale
- 1/4 cup parmesan grated cheese
- Heat dressing in Dutch oven or deep large skillet on medium high heat.
- Add carrots, potatoes and onions
- Cook 5 min. or until crisp-tender stirring occasionally.
- Stir in garlic, bay leaf and paprika.
- Cook and stir for 2 min..
- Add water, broth, tomatoes and lentils and stir and bring to a boil.
- Simmer on medium-low heat 30 to 35 min. or until lentils are softened.
- Stir in kale and cook for 5 min.
- Discard bay leaf ( i did this just before adding the kale easier to find)
- Serve soup topped with cheese.
My wife found this recipe on Real Simple and we have had it a couple of times now. We also did the same recipe and substituted Pork tenderloin. In all cases the meal was delicious and easy to prepare.
- 1 pound of plum or small tomatoes ( I used grape tomatoes), halved if large
- 1/2 cup pitted green olives
- 8 cloves of garlic ( I used 4)
- 2 tbsp of Olive oil
- 1 tbsp of fresh thyme leaves
- 4 bone in, skin-on chicken legs (recipe picture shows leg with drumstick and thigh, I used drumstick only)
- Kosher salt and black pepper
- Bread for serving ( We had biscuits)
- Heat oven to 425 degrees F with rack in highest position
- Toss the tomatoes, olives, garlic, oil and thyme in 3 quart baking dish
- Season the chicken with 1 tsp of salt and 1/2 tsp of pepper. Nestle the chicken, skin side up, in the vegetables
- Bake until chicken is browned and an instant read thermometer inserted in thickest leg (avoiding the bone) registers 165 degrees F, 40 to 45 minutes. Serve with bread
We got this recipe from the magazine Real Simple. We tried it last night and really enjoyed it. A light enjoyable vegetarian dinner. It is one we will be adding to our favourites.
- 1 sheet of puff pastry thawed
- 4 tbsps of olive oil ( I used canola)
- 10 ounces of assorted mushrooms sliced ( such as button, cremini, shitake, oyster etc)
- 1 shallot sliced
- kosher salt and black pepper
- 1/4 cup dry white wine
- 4 ounces Gruyere or sharp white cheddar, grated ( 1 cup) ( I used Gruyere)
- 1 tsp of Dijon mustard
- 1 tsp of white wine vinegar
- 4 ounces mixed greens ( 6 cups)
- 2 radishes thinly sliced
- 1 tbsp chopped fresh chives
- Heat oven to 400 degrees F. Unfold the pastry and cut into 4 squares
- Place the squares on parchment lined baking sheet and using a fork prick the dough all over.
- Meanwhile heat 2 tbsps of the oil in large skillet over medium high heat.
- Add the mushrooms and shallot with 1/2 tsp of salt and 1/4 tsp of pepper.
- Cook tossing occasionally until the mushrooms are browned, 4 – 5 minutes.
- Add the wine and cook until nearly evaporated, about 1 minute.
- Dividing evenly, sprinkle pastry squares with half the cheese leaving a 1/2 inch border on each.Top with mushroom mixture and remaining cheese.
- Bake until pastry is golden brown, 20 to 25 minutes.
- In a large bowl, whisk mustard, vinegar and remaining 2 tbsps of oil and 1/4 tsp each of salt and pepper.
- Add greens and radishes and toss to coat.
- Serve tarts with the the salad garnished with the chives
Here are a couple of pictures showing the pre baked result and the finished meal
We haven’t tried this recipe yet but it is on the menu for tomorrow. This recipe came from an old issue of Real Simple.
[Update 2014-09-05] We tried this with beef tenderloin, and it was delicious! We’ll definitely make this meal again. You can see our dinner in the photo at the end of this post.
- 1 pound small red potatoes ( about 12)
- 3 1/2 tsps of Kosher salt
- 1 tsp fresh ground Black pepper
- 4 small steaks (such as Newport, Flat, iron or Top round. I will use Tenderloin)
- 1/4 cup crumbled blue cheese
- 2 tablespoons white wine vinegar
- 1 small Boston lettuce, torn (about 4 cups)
- 1/4 cup plus 1 tbsp of olive oil ( I will use canola oil)
- Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons of salt. Reduce heat and simmer for until tender 14 to 16 minutes. Drain and run under cold water to cool, use a fork or your fingers to break the potatoes in half.
- Meanwhile, heat 1 tbsp of oil in a large skillet over medium high heat. Season steaks with 1 tsp of salt and 3/4 tsp of pepper and cook to desired doneness, 4 to five minutes per side for medium rare. ( I will grill the steaks on BBQ).
- In a large bowl combine blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with the steaks.