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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, November 25, 2011

Moving on...

While I'm sure everywhere you look you are seeing Thanksgiving this, and Turkey Day that...
sad to say, you will not get that here.
I did cook a little, but I did not take any pictures, so sorry about that!
It was my first Thanksgiving spent away from home, which was tough, but we had a good day and ate some festive food so it was not all bad.
I've decided to share with you the meals I made leading up to this day of feast, because I have a feeling you are all Turkey'd out by now! 
Is there anybody out there anymore??
I haven't had a comment in a while, hope you're still reading!
And if you are, I hope you all had a fantastic Thanksgiving!

This was actually much easier to make that I would have imagined, however don't be stupid like me and try it without the kitchen twine.  It is absolutely essential to get it to hold its shape and not turn into a mess of meat and spinach on your plate. The beans were much better than expected and the spinach mixture was a perfect compliment to it all.  A delicious pre holiday meal!

Spinach Stuffed Rolled Flank Steak
2 packages (10oz each) frozen spinach, thawed
1/4 cup packed fresh flat leaf parsley, coarsely chopped
1/4 cup grated Asiago cheese
2 T capers, drained and rinsed
2 T balsamic vinegar
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
1 lb flank steak
2 tsp olive oil

Heat broiler with rack set 4 inches from heat source.  Line a rimmed baking sheet with aluminum foil.  Squeeze spinach in a clean kitchen towel or a double layer of paper towels to remove as much liquid as possible.  
Combine spinach, parsley, cheese, capers, vinegar, garlic, and red pepper flakes in a bowl.  Season with S&P and toss to combine.
To butterfly steak, lay in on a cutting board with a short side facing you.  Using a long knife, slice steak horizontally, leaving on side intact, open up like a book. 
Cut several 12 inch pieces of kitchen twine, space evenly underneath steak.  Spread spinach mixture down center of meat.  Roll steak over mixture pressing firmly to compact filling; tie twine to secure roll.
Cut roll in half crosswise.  Place halves, seam side down, on a prepared baking sheet; rub with oil, dividing evenly and season with S&P.
Broil steak until browned on all sides, turning as needed with tongs, 8-10 min for med-rare; let rest, covered loosely with aluminum foil, 10 min.  Remove string; slice steak 1/2 inch thick. 
Serves 4

White Bean and Tomato Saute 
1 T olive oil
1 small onion, chopped
1/2 tsp dried oregano
1 can white beans, drained and rinsed
3 plum tomatoes, cut into small pieces
1-2 T fresh lemon juice

In a large saucepan, heat oil over medium. Add onion and oregano; cook, stirring occasionally until onion is tender, 4-5 minutes.
Add beans and tomatoes.  Cook stirring occasionally until tomatoes are tender, 3-4 min.  Remove from heat; add lemon juice.  Season with S&P.
Serves 4

Logan Rating: ***

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