Wednesday, April 11, 2012

Flank Steak Roll

Adapted from: The Best of Clean Eating

Olive oil
¼ cup gluten-free bread crumbs
1 T pine nuts or walnuts, toasted (or skip nuts all together)
2 tsp red wine vinegar
2 cloves garlic, minced
½ tsp fine sea salt
¼ tsp red pepper flakes
1 (1 lb) flank steak, trimmed of visible fat
3 oz spinach leaves (about 3 cups)

*use other greens such as chard or arugala

Preheat oven to 400 degrees. Arrange a rack in a baking pan and coat with cooking spray
In a small bowl, combine bread crumbs, nuts, vinegar, garlic, salt and pepper flakes.

Place steak on a work surface. Holding a sharp knife parallel to the work surface and positioned along one of the longer sides, cut steak almost in half horizontally, so it opens like a book, Spread steak open with the “spine of the book” parallel to you.

Sprinkle bread crumb mixture evenly over steak, leaving a one-inch border along the farthest edge. Arrange spinach on top of bread crumbs. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and the tie crosswise at one-inch intervals with kitchen string. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of the steak reads 150 degrees for medium doneness, about 35 minutes. 130 degrees or about 30 minutes for rare. Transfer steak roll to a cutting board, cover loosely with foil and let rest for 10 minutes. Internal temperature will continue to rise about 160 for medium, 140 for rare.

Remove foil and string and carefully cute steak into half inch slices. Drizzle with juices and serve.

No comments:

Post a Comment