Monday, July 09, 2007

blah blah blah

Someone requested that I post my stuffed Argentinian beef roulade recipe, which I cooked yesterday, breaking yet another world record in tastiness.

WARNING: it is amazingly delicious and tender and decorative, and has absolutely nothing to do with peas.

L's Adapted Argentinian Stuffed Roast Beef Roulade With Flourishes
(serves 8ish)

2 one pound flank steaks
salt seasoned with basil, garlic, oregano, dried lemon peel, and whatever else seems good
2 Tablespoons tarragon vinegar
4 - 6 very large garlic cloves, peeled and crushed
3 - 4 Tablespoons fresh thyme leaves
2 Tablespoons extra virgin olive oil
2 large carrots cut in half lengthwise
2 sweet Italian sausages
50 - 60 spinach leaves
2 cups grated provolone cheese
1 small roasted bell pepper, cut into small slices

1. place the 2 flank steaks on waxed paper or cutting board, and really whack the heck out of them with a meat tenderizer.
2. liberally season steaks with the seasoned salt, crushed garlic, thyme and vinegar, then allow them to sit at room temperature for 35 minutes
3. while the meat is just hanging around, boil carrots until tender
4. in a frying pan, poach the sausages for about 10 minutes then cut in half lengthwise
5. preheat oven to 375 F
6. cover the surface of each steak with a layer of spinach leaves, then the provolone cheese
7. place a row of carrots on each steak, then a row of pepper slices, then the sausage slices
8. roll up each steak into a very tight tube with the cheese and vegetables in the middle.
9. secure each steak by tying a bunch of kitchen twine around each one securely
10. sprinkle some more seasoned salt and some pepper on each steak
11. heat a bunch of olive oil on very high heat in an iron (oven-proof) skillet
12. sear each steak roll completely on all sides
13. transfer skillet to oven and bake until the meat thermometer shows an internal temperature of 130 F
14. remove from oven, cover pan with aluminum foil, and let it sit for about 20 minutes.
15. slice each steak roll into thick slices -- they look very pretty with the stuffing showing
16. serve with smile and very good red wine.

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Anonymous tim said...

What an amazingly similar recipe to my personal specialty, Steak Al Capone. I use prosciutto, spicy italian sausage, no carrots, pepperoni, etc. But other than that it's super similar. Yours sounds delectable.

9:30 PM  
Blogger Rhodent said...

I am ready to sample it the next time you fix it. Also, I volunteer to be a taster, "guinea pig", or whatever it takes to get to partake of your wonderful, scrumptious,dinners. Baba would be very PROUD! Maybe someday you will be able to recreate his wonderful mushroom gravy!

11:42 PM  

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