Friday, May 8, 2009

Stuffed Steak Rolls

Posted by Erin Wilburn / 16 comments » / goat cheese, steak

The Boys says to me on Sunday “I’m gonna cook something good tomorrow! I don’t know what yet, but I’ll figure something out.” I knew that meant he was in the mood for an adventurous meal. I immediately thought of a dish I had seen in my Google Reader that very day. He’d been mentioning being in the mood for steak lately. It’s just not something I buy or fix very often. It’s not that I don’t eat it, it’s just… I’m cheap! I pulled up my Google Reader and showed him this. His eyes lit up. I read him the ingredients and instructions, and said “You could totally do that, don’t you think?” He agreed he could give it a shot.

We ended using round steak because despite THREE TRIPS TO PUBLIX, one trip to Kroger, and one trip to Harris Teeter (all between Sunday night and Monday afternoon), no flank steak could be found. (PS. Dear Mr. Meat Man at Publix. Please stop promising you’ll have something then not have it.) So The Boy did what any man would do, he improvised with round steak. We also didn’t have any twine, so he improvised again with toothpicks.

I’ve seen other women have their husband blog when he does the cooking, and… I think that’s asking a bit much from The Boy. Apparently I’m a grammer/punctuation/spelling/word choice/sentence formation nazi. Yeah… Me? Controlling & bossy? No… But he did offer up this bit of advice to all you lovely blog readers: “If I make this again, next time I’ll use less goat cheese and more basil. The goat cheese was really messy.” (Edit… I just found out he used the entire package of goat cheese, which was 4-6oz, while the recipe calls for 2oz. To which he said “Oops, sorry! I guess that’s why most of it oozed out.”) Also I we chose to serve ours with roasted red potatoes & roasted asparagus. Which apparently this decision required him to have three things come out of the oven at the same time. Whoops. Either way, I think they were the PERFECT side items for this delicious steak dinner.

Stuffed Flank Steak with Red Peppers, Sun-Dried Tomatoes, and Goat Cheese
from Confections of a Foodie Bride, originally from Elly Says Opa!

8-10 oz flank steak (or round steak if you can’t find flank)
1 Tbsp oil
1 Tbsp unsalted butter
1 large roasted red pepper, sliced
2 oz goat cheese, softened (we used goat cheese that was rolled in cracked pepper)
1/4 cup sun-dried tomatoes, chopped
1 handful whole basil leaves
Sea salt
Cracked black pepper
1 clove garlic, crushed
3 Tbsp white wine

Preheat the oven to 375.

Butterfly the flank steak and pound to slightly flatten. Spread the soften goat cheese over the steak and top with roasted red peppers, sun dried tomatoes, and basil leaves.

Roll the steak tightly along the grain (if the grain is going left-to-right, roll that way opposed to top-to-bottom) and secure with kitchen twine or toothpics. Season all sides liberally with sea salt and cracked pepper.

Heat 1 Tbsp oil and butter in an oven-safe saute pan over high heat until very hot. Sear the rolled steak 1-2 minutes on each side until very nicely browned. Transfer the pan to the oven and cook until the internal temperature reaches 135. Remove from the oven and tent the pan with foil. Let the meat rest 10 minutes.

Remove the meat from the pan and slice into 3/4-inch rounds. Place the pan over high heat and add the clove of garlic and saute until fragrant. Deglaze the pan with the wine, making sure to scrape up all the browned bits off the bottom and sides. Reduce by 1/2. Season with salt and pepper, if desired.