Rolled Stuffed Flank by eyeloveyo

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Recipe_ Rolled Stuffed Flank Steaks with Onion and Tomato Salsa

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									Recipe: Rolled Stuffed Flank Steaks with Onion and Tomato Salsa                      http://www.recipehound.com/Recipes/Recipes2/6653.html



         Bon Appetit/February 2004

              Rolled Stuffed Flank Steaks with Onion
                         and Tomato Salsa
                        Preparation   Cooking
            Servings                               Calories   % from Fat   Fat       Sodium    Carbohydrates Protein Cholesterol
                           Time        Time
                8          N/A          N/A         N/A           N/A      N/A         N/A          N/A        N/A      N/A




          INGREDIENTS:
          STEAKS: 3/4 cup olive oil                 3/4 cup red wine vinegar             1-1/2 tablespoons dried oregano
          2 tablespoons chopped fresh               1 tablespoon cumin seeds, coarsely 5 large garlic cloves, chopped
          parsley                                   crushed
          2 1-3/4 pound flank steaks,               STUFFING: 4 tablespoons olive        4 6-ounce bags baby spinach
          trimmed                                   oil, divided                         leaves
          4 long carrots, peeled, quartered         STUFFING: 4 tablespoons olive        4 6-ounce bags baby spinach
          lengthwise                                oil, divided                         leaves
          4 long carrots, peeled, quartered         8 garlic cloves, chopped             2 tablespoons dried oregano
          lengthwise
          2 tablespoons cumin seeds, crushed 4 teaspoons Hungarian sweet                 2-2/3 cups finely chopped onions
                                             paprika
          all purpose flour                         3 cups beef broth                    Onion and Tomato Salsa




               FOR STEAKS: whisk first 6 ingredients to blend in 15x10x2-inch glass baking dish; season
               marinade with salt and pepper. Place each steak between sheets of waxed paper. Using
          1    rolling pin, pound each to 1/3-inch thickness. Place steaks in marinade; turn to coat evenly.
               Cover and refrigerate overnight.
               FOR STUFFING: Heat 1 tablespoon oil in wide ovenproof pot over medium-high heat. Add
               2 bags spinach. Toss until volume is reduced, then add remaining spinach. Toss until all
          2    spinach is just wilted, about 2 minutes. Transfer to sieve; drain, pressing to extract all liquid.
               Cook carrots in pot of boiling salted water until crisp-tender, about 5 minutes; drain.
               Preheat oven to 325 F. Pat steaks dry. Place on work surface. Combine garlic, oregano,
               cumin, and paprika in small bowl. Sprinkle each steak with salt and pepper, then 1/4 of garlic
               mixture. Cover each with half of spinach, half of onions, and half of remaining garlic
          3    mixture. Arrange half of carrots on each, spaced apart and parallel to long sides of steaks.
               Starting at 1 long side, roll up steaks jelly-roll style, enclosing filling; secure rolls with metal
               turkey-lacing pins. Tie rolls with kitchen twine at 2-inch intervals to hold shape. Remove
               pins.



1 of 2                                                                                                                3/27/2008 12:02 AM
Recipe: Rolled Stuffed Flank Steaks with Onion and Tomato Salsa                  http://www.recipehound.com/Recipes/Recipes2/6653.html



               Heat 3 tablespoons oil in large pot over medium-high heat. Sprinkle rolls with flour. Place in
          4    pot and saute until brown on all sides, about 12 minutes. Add broth and bring to boil. Cover,
               place in oven, and cook until tender, turning rolls occasionally, about 1 hour 15 minutes.
               Transfer rolls to platter. Let stand 15 minutes. Bring pan juices to boil over high heat,
          5    scraping up browned bits; boil until slightly thickend. Cut strings from rolls. Cut rolls
               crosswise into 1/2-inch-thick slices. Drizzle with juices; serve with salsa.


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2 of 2                                                                                                            3/27/2008 12:02 AM

								
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