It seems like I have a penchant for stuffing meat. (hmm, that doesn’t sound right. Ah well you know what I mean!) Turkey (stuffed with persimmon-couscous, rice & herbs, wild mushrooms & rice ), fish (sole stuffed with spinach), pork (stuffed with apple & breadcrumbs)…and now for all you red meat eaters it’s your turn. I think I like the stuffed concept because depending on what you stuff it with it’s like an all-in-one meal. Also, these healthy “stuffings” can be interchanged among the different proteins, which ensures dinner never gets boring. Could also have something to do with the minimal amount of dishes used, which of course means there’s less stuff to wash up. Valid points don’t you agree?
I tried this recipe before using skirt steak and it didn’t quite pan out that well. The meat was too thin and wasn’t big enough to roll the filling so this time ’round I used flank steak and it worked out great. After tenderizing a bit the beef was large enough to hold all the goods and was the perfect thickness, meaning it needed less time in the oven for a perfect juicy med-rare. Mmm taashtee!
1 1/2 lbs flank steak, organic or grass fed
8 oz baby spinach
1/2 cup red pepper – small dice
1/2 cup white onion – small dice
1 large garlic clove – minced
1/2 cup white wine
1/2 cup pine nuts – toasted in saute pan
4 tbsp olive oil
S&P to taste
Preheat large skillet on medium heat for 1 minute. Add 2 tbsp olive oil. Saute peppers, onions and garlic for 2-3 minutes, stirring. Cook until softened. Next add in the white wine (whatever you’re drinking). Simmer for 1 minute, reducing the liquid, careful not to let it evaporate completely. Next up add the spinach and saute for 1 minute combining everything. Drain all into a colander, cool and fogedaboudit.
Once drained and cooled, taste and season with S&P.
Place the steak on a cutting board, cover with plastic wrap and using a mallet or, as I’ve done in the past, a heavy bottomed saucepan, give the meat a few belts to thin out a little, which will tenderize it.
When you’ve got all your aggressions out, lay some plastic wrap on your work surface and on top on that lay 4 pieces of twine of equal length, approx 10″ long perpendicular to you. Place the tenderized steak across parallel to you counter but perpendicular to the twine. (See photos, it’s easier.)
Use as many twines as needed to securely tie it all up. Once the twine is in place season the meat with S&P. Place the spinach filling in an even layer spread out on the meat and pat down. Begin rolling the meat like a Swiss roll nice n tightly ensuring the filling stays inside. Once rolled get yourself an extra pair of hands if you can and begin tying the strings tight enough to hold together.
Preheat large skillet on high heat. Add 2 tbsp olive oil. Season all sides of the rolled beef with S&P. Sear for 2-3 minutes each side ’til golden brown. Set on a foiled oven tray.
Preheat oven to 400°F. Pop beef in for 30 minutes approx or until internal temp 140°F. Remove and let rest for 6-8 minutes to let the juices redistribute back into the meat.
Don’t forget to snip the strings and discard them before eating.
Serving suggestion: Twice baked potatoes, the healthy way!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.