Post by Deleted on Feb 27, 2019 8:00:10 GMT -5
Made this last night. I use a cast iron skillet. Preheat oven to 375F.
2 lb flank steak
2 tbls mushroom and sage infused olive oil
6 - 8 oz chopped fresh portabella baby mushrooms
2 cups of fresh baby spinach, rough chopped
3/4 cup of asiago cheese, medium shred
1 tsp garlic, diced
some cilantro, shredded
salt and pepper to taste
Take off the this sheath of fat/gristle on the back of the steak. Butterfly it to between 1/4 and 1/2". Use your meat tenderizer to soften it up a bit and to even out any high spots. Set it aside.
Coat the pan with the olive oil. Throw in the mushrooms and for 2 -3 minutes, till the mushrooms have softened some. Your kitchen should smell really good at this point. Throw in the spinach and the cilantro, till the spinach is reduced...maybe 2 minutes as well. Take your pan off the heat.
Take it all out and lay it evenly on your steak. Add the asiago cheese ( you can use blue cheese, or goat cheese as well, but the asiago adds a nice, smoky flavor). Roll the steak and tie it off using cooking (cotton) twine.
Put your pan back on and add a little more oil. When its hot again, put your rolled steak in the pan and brown it up a bit, all around and then throw it in the over for maybe 30 minutes. Your looking for a product temp of 145 degrees for medium rare. When it's done, take the pan out and use the stove top. Take the meat out and let it set for maybe ten minutes.
While that's relaxing, heat the pan up a bit and throw maybe two cups of beet broth in the pan with a cup of good red wine ( I used Fox Meadow Chambourcin). Reduce it till it thickens some and serve.
2 lb flank steak
2 tbls mushroom and sage infused olive oil
6 - 8 oz chopped fresh portabella baby mushrooms
2 cups of fresh baby spinach, rough chopped
3/4 cup of asiago cheese, medium shred
1 tsp garlic, diced
some cilantro, shredded
salt and pepper to taste
Take off the this sheath of fat/gristle on the back of the steak. Butterfly it to between 1/4 and 1/2". Use your meat tenderizer to soften it up a bit and to even out any high spots. Set it aside.
Coat the pan with the olive oil. Throw in the mushrooms and for 2 -3 minutes, till the mushrooms have softened some. Your kitchen should smell really good at this point. Throw in the spinach and the cilantro, till the spinach is reduced...maybe 2 minutes as well. Take your pan off the heat.
Take it all out and lay it evenly on your steak. Add the asiago cheese ( you can use blue cheese, or goat cheese as well, but the asiago adds a nice, smoky flavor). Roll the steak and tie it off using cooking (cotton) twine.
Put your pan back on and add a little more oil. When its hot again, put your rolled steak in the pan and brown it up a bit, all around and then throw it in the over for maybe 30 minutes. Your looking for a product temp of 145 degrees for medium rare. When it's done, take the pan out and use the stove top. Take the meat out and let it set for maybe ten minutes.
While that's relaxing, heat the pan up a bit and throw maybe two cups of beet broth in the pan with a cup of good red wine ( I used Fox Meadow Chambourcin). Reduce it till it thickens some and serve.