New ideas ... tests

Smokey

<p />Tonight I felt like experimenting a little. After butterflying a flank steak, I rolled on up with feta cheese, blanched spinach, portobello muchrooms and garlic (on the right). The other (on the left ... not yest sliced) has wasabi brushed on the inside, green onions, crab meat, seaweek paper (forget what it's called) and rice.[p]Both had great flavor, but the rice did not turn out as I had hoped . Next time, I will leave it undercooked befor rolling.[p]Smokey

Chuck

Smokey,[p]That feta cheese one sounds really good, looks pretty good too. I just picked uip a couple of flanks steaks and I'll try it on one of them.[p]Have a great week[p]Chuck

locolongball

Smokey,[p]I've been wanting to get funky with some of my cooks. This looks like a good start.

mad max beyond eggdome

Smokey,
another good stuffing may be the pancetta/mushroom from the emeril stuffed tenderloin. ..[p]1/4 pound pancetta or bacon, chopped
1/2 cup chopped shallots
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
Salt and freshly ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves [p]In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 teaspoons of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool. [p]this stuff tastes great. . .i've used it in stuffed tenderloins, on pizza, or as a side with trex'd steaks... chuck used it as a filling for his stromboli. . ..really good stuff with lots of uses. ..can't imagine it wouldn't be great in a flank steak roll. . .

mad max beyond eggdome

locolongball,
here is another great way to do flank steaks. .. iv'e made them at the last couple of eggfests, and they are always a hit.. .. [p]ROLLED FLANK STEAK[p]1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
about 1/3 pound thinly sliced prociutto
basil
parmegan cheese (grated regianno is the best)[p]lay out the marinated butterflied flank steak, cover evenly with a layer of the prociutto. . .spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. .
.sprinkle liberally with the basil and parmegan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... lay them in a pan (i used a big ceramic dish
which worked quite well in the egg). . or do them on a grid set over inverted plate setter. . ..drizzle some of the left over marinade on them. . .cook for about 45 minutes at 375 - 400 dome temp for medium. ..slice them into thin rolls. .
.makes a nice presentation. .. the recipe originally calls for them to be served at room temps, we like them warmer. . .your choice. [p]NOTES about butterflied flank steak and roasted peppers[p]1. you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves be keeping the knife parallel to the cutting board (depending on your pan/dish, you can leave it in one big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if
you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]2. if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put
them into a large zip-lock baggie for at least 15 minutes. .. pull them out and the skins will peal right off leaving you with lovely soft pepper pieces. ..

Smokey

mad max beyond eggdome,[p]That one sounds good!