Happy Valentine's Day from my sweetest little valentine! Sunday, February 14, 2010
Friday, February 12, 2010
Horseradish-Crusted Steak Roulade
This recipe is not a typical dish that I would try for my family, but it looked interesting, good, and I was wanting something a little more "special" to help celebrate my husband's birthday last month. After all the preparation involved, I decided I probably wouldn't make it again for quite some time. I was dissapointed that the filling really didn't stay put and it basically fell apart after I cut the twine.
Horseradish-Crusted Steak Roulade (Food Network Magazine Dec '09)
For the Steak:
2 red bell peppers, stemmed, halved lengthwise and seeded
3 Tbls extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1- 2 1/4 to 2 1/2 pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
For the Crust:
3/4 cup breadcrumbs
3 tsps chopped fresh rosemary
3 Tbls drained horseradish
3 Tbls extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry. (You can also use store-bought roasted red peppers...much easier!).
Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. (I wasn't able to get mine that thin, which meant my filling spilled out of the steak upon assembly.) Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 tsp salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places making sure it's not too tight (you want the crust to stay intact).
Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
Horseradish-Crusted Steak Roulade (Food Network Magazine Dec '09)
For the Steak:
2 red bell peppers, stemmed, halved lengthwise and seeded
3 Tbls extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1- 2 1/4 to 2 1/2 pound flank steak, trimmed
1/2 pound sliced provolone cheese (about 8 slices)
For the Crust:
3/4 cup breadcrumbs
3 tsps chopped fresh rosemary
3 Tbls drained horseradish
3 Tbls extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry. (You can also use store-bought roasted red peppers...much easier!).
Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. (I wasn't able to get mine that thin, which meant my filling spilled out of the steak upon assembly.) Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 tsp salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places making sure it's not too tight (you want the crust to stay intact).
Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
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