Wednesday, February 9, 2011

Veggie Stuffed Flank Steak with Tequila Tomatoes

This is a recipe from a certain Food Network star with peroxide locks that I typically don't watch, but we happened to catch him on a good day and I found this recipe attractive because I don't have a dishwasher, so the idea of using the least amount of pots and pans for a dish is extremely attractive.  I made some modifications as this recipe calls for some unnecessary flour coating and a ton of mozzarella cheese. 

Some cooks notes: If you have an aversion to carrots on the crunchy side - and I'm only saying this because I live with someone that does -  I'd blanch them first. If you're buying the flank steak from a place with a butcher, ask them to butterfly it.  Or if you have mad knife skills, slice away.  It'll make your steak easier to tenderize,  cook faster, and give you a better 'roll'.  I did not butterfly mine, so it really only made it around the veggies 1 1/2 times.

Tenderize both sides of your flank steak with a mallet (also a great way to get out any angst and/or pent up aggression that may be lingering, just be sure not to crack the tiles in your countertop).  Sprinkle with salt, pepper and paprika.  Add layers of julienned carrots, red bell peppers, sun-dried tomatoes and green onions then roll that bad boy up using bamboo skewers or toothpicks to hold it in place.  Salt and pepper the outside of your meaty yule log.

Sear all sides in a pan with a little olive oil then put on a baking sheet and finish off in the oven.  While your steak is in the oven, put about 1/2 cup of tequila in the pan to deglaze, scraping the brown bits off the bottom.  Reduce by half and add 1 can of diced tomatoes with juice and a little water.  Slice your beef bouche de noel and serve with your tomato reduction.

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