Saturday, May 24, 2014

Feta, Kale, Mushroom and Garlic Stuffed Flank Steak

2 cups fresh or frozen kale (thaw the kale and drain well)
3 garlic cloves minced
2 cups mushrooms
pepper to taste
cooking red wine
3 Tbsp grape seed oil or oil of choice (1-2 Tbsp in the kale, mushroom mix, 2 Tbsp marinade)
1 cup tomato basil feta
2 lbs. flank steak (in a zip lock bag, pound with a mallet to about 1/4 inch thick)
1 Tbsp unsalted organic butter
1/2 tsp oregano
1/2 tsp basil
1/4 tsp pepper

Marinate the steak in a ziplock bag with the red wine, pepper, garlic and oil for at least 4 hours

Heat the butter in a skillet over high heat and reduce to medium heat, Sautee kale and mushrooms for a few minutes until the mushrooms are tender.  Drain well if needed

Pour the sauté mix into a food processor and add the oil.  Blend until the texture is like a spread but not runny.  Pour into a bowl, add oregano and basil and stir well

Spread the mix over the flank steak, cover in feta cheese, and carefully roll up tight and hold together with kitchen twine or bamboo sticks.  Apply the twine in at least 3 places or use 3-4 bamboo sticks and make sure you poke the sticks all the way through the roll (you may need someone to help you hold the roll together as your apply the twine or bamboo sticks)

Heat the grill on high heat, clean the grill and spray well with cooking spray or brush olive oil on the grates, reduce heat to low ( if you are worried about the stuffing leaking out and making a mess, cook the roll over sprayed foil)

Grill the steak roll for 20-30 minutes, carefully turn every 5 minutes (cooking time will depend on the thickness of the roll and your desired doneness of the flank steak)

Flank will dry out quickly if over cooked, so check on it every 5 minutes.

Slice into circles

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