FLANK
STEAK ROULADE (family Mexican dinner) WITH MADEIRA SAUCE:
Serves
6-8 by CHEF DAN:
INGREDIENTS:
1/2-teaspoon
EACH fennel seeds, cumin seeds, and mustard seeds
1/4-teaspoon
coriander seeds
1
teaspoon EACH peppercorn, and kosher salt
1/4-teaspoon
dry mustard
1
tablespoon brown sugar
2
pounds flank steak
3
cups loosely packed baby arugula
(8
Oz) jar sun-fried tomatoes
2
red bell peppers, roasted
2
garlic cloves, smashed
1
cup Gorgonzola cheese
2
tablespoons olive oil
DIRECTIONS:
(PREHEAT OVEN TO 375 F)
1.
In
a dry cast-iron skillet toast the seeds, and salt until they start to pop
2.
Transfer
to a spice grinder and grind to a powder.
3.
Transfer
ground spice to a bowl and mix mustard and sugar; set aside.
4.
Place
the steak on a cutting board, cover with plastic wrap.
5.
Pound
the with a meat mallet.
6.
Place
arugula over the meat, next lay sun-dried tomatoes and next 3 ingredients, over
the top.
7.
Roll
up steak tightly and tie with butcher’s twine.
8.
Rub
with olive oil and spice mixture.
9.
Heat
oil in a cast-iron skillet over medium-high heat when sizzling.
10 Brown beef on all
sides.
11 Place in the
oven; roast for 50 minutes, until 135 F let rest 15 minutes
MADEIRA
SAUCE:
2
Tablespoons butter
8
cremini mushrooms, sliced
1
cup Madeira wine
1
garlic clove, smashed
3
teaspoons cornstarch
2
cups beef broth
3
teaspoons tomato paste
1
teaspoon EACH lemon juice, and fresh thyme
1/2-teaspoon
kosher salt and freshly ground black pepper
DIRECTIONS:
1.
Melt
the butter over medium, -high heat in a skillet when sizzling.
2.
Add
the mushrooms, and sauté for 4 minutes, add Madeira and garlic.
3.
Bring
to a boil and cook 2 minutes, stir in cornstarch into the broth.
4.
Add
to skillet remaining ingredients, bring to a boil, stirring 1 minute.
5.
Pour
into gravy boat and serve with the beef.
ENJOY
DAN: THE FAMILY THE EATS
TOGETHER STAYS TOGETHER!!
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