STUFFED STEAK ROLLS RECIPE BY TASTY
Provided by: Tasty
Yield: 6 rolls
|2 tablespoons canola oil, divided|
|3 tablespoons garlic, chopped|
|2 sweet onions, like Vidalia, chopped|
|2 cups mushrooms, thinly sliced|
|½ tablespoon kosher salt|
|½ tablespoon freshly ground black pepper|
|2 lb flank steak|
|4 oz fresh baby spinach, 1 package|
|9 slices provolone cheese|
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
- Remove the toothpicks, then serve!
Calories 390 calories, CarbohydrateContent 7 grams, FatContent 19 grams, FiberContent 1 gram, ProteinContent 45 grams, SugarContent 3 grams
VEGGIE STUFFED STEAK ROLL RECIPE BY TASTY
Provided by: Joey Firoben
Yield: 6 servings
|1 tablespoon oil, plus more for searing|
|½ red bell pepper, thinly sliced|
|½ yellow bell pepper, thinly sliced|
|½ white onion, thinly sliced|
|½ teaspoon salt, plus more seasoning|
|½ teaspoon black pepper, plus more for seasoning|
|3 cloves garlic, minced|
|2 lb flank steak, flattened as much as possible|
|1 ½ cups spinach|
|⅓ cup shredded mozzarella cheese|
|long toothpick, or short skewers|
- Preheat oven to 350°F (180°C).
- Heat the oil in an oven-proof skillet. Toss in the bell peppers, onions, salt, pepper, and garlic, and sauté until the veggies have softened, about 10 minutes.
- Season the flank steak on both sides with a good pinch of salt and black pepper.
- Sprinkle on the spinach in an even layer and top with the sautéed peppers.
- Sprinkle the mozzarella cheese over the veggies and tightly wrap the steak into a roll.
- Skewer the steak with toothpicks about 1½ inches (4 cm) apart so that the steak will hold its shape.
- Slice between the toothpicks to create individual steak rolls.
- Heat a few more tablespoons of oil in the skillet. When the oil has begun to smoke slightly, sear the steak rolls until browned, about 2 minutes per side.
- NOTE: To bake the entire steak roll at one time, simply sear each steak roll in a large skillet and transfer to a parchment-lined baking sheet. Once each roll has been seared and transferred to the baking sheet, proceed with steps 10-12.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until it has reached desired level of doneness.
- Let the steak rest for 5 minutes before removing toothpicks.
Calories 349 calories, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 0 grams, ProteinContent 44 grams, SugarContent 2 grams
SURF AND TURF STEAK ROLL UP RECIPE BY TASTY
Provided by: Tikeyah Whittle
Total time: 1 hours 30 minutes
Prep time: 30 minutes
Cook time: 1 hours
Yield: 4 servings
|2 tablespoons kosher salt, divided|
|3 lb lobster|
|4 oz cream cheese, room temperature|
|1 ½ teaspoons freshly ground black pepper|
|1 lb flank steak|
|1 tablespoon olive oil|
|2 tablespoons unsalted butter|
|3 cloves garlic, minced|
|½ cup dry white wine|
|1 cup heavy cream|
|1 teaspoon kosher salt|
|½ teaspoon freshly ground black pepper|
|¼ cup fresh parsley, finely chopped, plus more for garnish|
- Preheat the oven to 375°F (190°C)
- Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
- Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5–10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
- Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
- Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
- Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
- Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
- Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
- Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
- Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3–4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
- Transfer the pan to the oven and roast for 27–30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
- Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
- Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
- Add the white wine and cook for 3 minutes, until reduced by half.
- Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
- Add the parsley and whisk to combine.
- Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
Calories 889 calories, CarbohydrateContent 6 grams, FatContent 56 grams, FiberContent 0 grams, ProteinContent 92 grams, SugarContent 3 grams
TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY
Provided by: Vaughn Vreeland
Yield: 8 roll-ups
|1 lb flank steak, or skirt steak|
|½ cup soy sauce|
|3 cloves garlic, minced|
|1 tablespoon ginger, grated|
|2 tablespoons honey|
|1 lime, juiced|
|1 teaspoon sriracha sauce, optional|
|1 bell pepper, cut into matchsticks|
|1 carrot, cut into matchsticks|
|½ zucchini, cut into matchsticks|
|16 stalks asparagus, halved|
|1 red onion, sliced|
|sesame seed, for serving, to taste|
|toothpick, to skewer|
- In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
- Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
- Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
- Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
- Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
- Roll the steak up over the vegetables and secure it with a toothpick.
- In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
- Boil for about one minute, take off the heat, and set aside to use as a glaze.
- In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
- Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
- Cook for about one minute longer and remove from heat. Top with sesame seeds.
Calories 166 calories, CarbohydrateContent 13 grams, FatContent 4 grams, FiberContent 1 gram, ProteinContent 18 grams, SugarContent 8 grams
BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY
Provided by: Matthew Johnson
Yield: 8 servings
|½ cup bread crumbs|
|1 cup shredded pecorino romano cheese, plus more for serving|
|½ cup fresh basil, chopped|
|⅓ cup shredded provolone cheese|
|½ cup fresh italian parsley, chopped|
|8 cloves garlic, minced, divided|
|kosher salt, to taste|
|freshly ground black pepper, to taste|
|¼ cup olive oil|
|1 lb flank steak|
|2 tablespoons canola oil|
|1 tablespoon butter|
|1 medium carrot, chopped|
|1 small onion, chopped|
|1 stalk celery, chopped|
|1 cup dry white wine|
|28 oz crushed tomato, 1 can|
|2 dried bay leaves|
|1 tablespoon dried oregano|
|½ teaspoon red pepper flakes|
|1 lb orecchiette pasta, or polenta, cooked, for serving, optional|
|¼ cup fresh basil, cut into ribbons, for serving|
- In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
- Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
- Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
- Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
- Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
- Preheat the oven to 350°F (180°C).
- Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
- Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
- Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
- Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
- Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Calories 634 calories, CarbohydrateContent 66 grams, FatContent 25 grams, FiberContent 5 grams, ProteinContent 34 grams, SugarContent 8 grams