Italian Stuffed Flank Steak

I have made this several times over the past years from the always reliable The New Basics. It’s a nice main dish for a crowd that you can make ahead of time. Our Christmas Eve theme was “stuffed” so this was perfect.

Its not hard to butterfly a flank steak. Just have to go slow.
…on goes the prosciutto…
…roasted red peppers…
…and the pesto. I didn’t follow the recipe, I just used jarred pesto and added some breadcrumbs to thicken it up.
rolled up and ready to go
The finished product. I didn’t get a very good picture… was a bit busy with 28 people over for dinner.

Italian Stuffed Flank Steak
The New Basics Cookbook,  Julee Rosso & Sheila Lukins

8 ounces fresh spinach, trimmed and well rinsed
1/c cup dried bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup olive oil
2 cloves garlic
3 red bell peppers, roasted
1 flank steak (about 1 ½ pounds), butterflied
Salt and freshly ground black pepper, to taste
4 ounces thinly sliced prosciutto
1 fresh hot cherry pepper, cored, seeded, and minced

1. Preheat the over to 350°F.

2. Place the spinach in a saucepan with just the water that clings to the leaves. Cover, and cook over medium heat until wilted, 5 minutes. Drain in a colander, and press out the excess moisture with the back of a spoon.

3. Combine spinach, bread crumbs, Parmesan, olive oil, and garlic in a food processor and puree until thick and smooth. Transfer to a bowl.

4. Peel, core, and carefully seed the roasted peppers. Cut them in half.

5. Open the steak on a work surface, and season with salt and pepper. Arrange the prosciutto in one layer on the steak. Top with a layer of the roasted peppers. Then spread the spinach mixture over them, and sprinkle with the minced cherry pepper.

6. Starting with a long side, roll the steak up jelly-roll style. Tie it with string at 2-inch intervals, and brush with a little olive oil. Season with salt and pepper. Place steak in a shallow baking pan.

7. Bake 40 minutes for medium-rare. Cool slightly, or to room temperature, before slicing and serving.

4 to 6 portions

******

For Christmas Eve we also had stuffed shells, little twice baked potatoes, stuffed cabbage, roasted vegetables. Of course we had to have hanky pankies, made a nice smoked salmon spread, cheese and crackers and Sean made some nice bacon wrapped dates stuffed with goat cheese. Kirsten made cream puffs for dessert and Sophia dazzled all with her spectacular macarons that no one can get enough of.

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Basil

It’s basil season on Edgecliff and we’ve got lots…

I grew four kinds this year. The standard genovese variety…
…a red variety I forget the name of – different than the one I usually grow (and don’t like it as much)…
…thai basil (going to try thai basil mojitos this weekend)…
…cinnamon basil – too pretty to pick.
If one has lots of basil then of course one needs to make pesto:  One huge load of basil…
…about three heaping cups once trimmed and cleaned…
…about 1/3 cup of pine nuts…
…a couple cloves of garlic (this beautiful garlic is from our CSA and is so much fresher and such a huge difference…who knew)….
Swirl it all together in the Cuisinart with a healthy dose of good olive oil et voila.
Pasta with super fresh pesto and lots of herbs, zucchini with lots of basil and some really cool purple carrots (sauteed in butter and maple syrup).  A beautiful summer plate of freshness.

Shrimp and Feta Vermicelli

Live from beautiful Grayton Beach… a great recipe for a quick pasta for a large group.  We have been in Grayton Beach, Florida since Saturday and tonight was Mom’s night to make dinner and she made this tasty pasta dish. 

Nice easy dinner

 

the chef hard at work

 

the chef harder at work 🙂
tomato sauce in a red bowl

yeay vacation

Shrimp and Feta Vermicelli

XXXX via Linda Holzheimer

  •  1 pound unpeeled medium-size fresh shrimp – peeled
  • 1/8 t. dried crushed red pepper
  • 1/4 cup olive oil, divided
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 cloves garlic, crushed
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 1/4 cup dry white wine
  • 2 t. chopped fresh basil or 3/4 t. dried basil
  • 1 1/2 t. chopped fresh oregano or 1/2 t. dried oregano
  • 1/4 t. salt
  • 1/4 t. pepper
  • 8 0z. dried vermicelli, cooked
  • chopped fresh basil for garnish

Saute shrimp and red pepper in 2 T. oil in a large skillet for just a few minutes until slightly pink.  Arrange shrimp in a greased 11 x 7 baking dish; sprinkle with feta cheese and set aside.

Add remaining 2 T. oild to skillet’ ccok garlic over medium heat 1 minute.  Add tomatoes and jice’ cook 1 minure.  Stir in wince and next 4 ingredients; simmer uncvored, 10 minutes.  Spoon tomato mixture over shirmp.  Baek, uncovered at 400 degrees for 10 minutes.  Serve over cooked vermicellie.  Garnish.  Yield 3 servings.

Sophie on the beach after dinner

Grilled Salmon with Tomato and Olive Salsa

  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.