THIS IS DEFINITELY ONE OF MY FAVORITE DISHES TO MAKE. I MADE IT ON THE FIREHOUSE KITCHEN TV SHOW AND HAVE RECEIVED MANY REQUESTS FOR THE RECIPE. SOOOOOOO HERE IT GOES!
*This is not the exact recipe as from the show. A few ingredients were changed but the process is still the same
BELOW YOU WILL FIND A TIME LAPSE VIDEO ON HOW TO BUTTERFLY A STEAK OR YOU CAN ASK YOUR BUTCHER TO DO IT FOR YOU. LAY THE STEAK LENGTHWISE OR "TOP TO BOTTOM" ON A CUTTING BOARD AND USING A CAREFUL SLICING MOTION, CUT WITH THE GRAIN. THIS IS IMPORTANT BECAUSE LATER WE WILL CUT AGAINST THE GRAIN FOR A MORE TENDER STEAK.
For this recipe I used shredded low-fat mozzarella but in the episode I used sliced provolone. Personally I like provolone for it's slight funky character but the world is yours, use what you like or have on hand.
Here is the steak stuffed, rolled up and tied to prevent it from unrolling during the cooking process. Notice the liberal seasoning....please dont forget to season well with salt and pepper, fresh cracked if possible.
Fresh herbs like thyme and rosemary are absolutely delicious when fried up in the fat from the steak. They also help in flavoring the steak as well as the sauce that will be made later.
I am convinced mushrooms and onions were created to go along with steaks. The sweetness of the onion and earthyness of the mushroom get along so well with the rich beefy flavor of steak.
Steak rollups with sweet potato fries and spinach....a perfect meal!
SPINACH AND CHEESE STEAK ROLLUPS W/ MUSHROOM SAUCE
Serves 4
INGREDIENTS:
For the steak:
1 FLANK STEAK
1 CUP OF SHREDDED MOZZARELLA
1 CUP OF FRESH SPINACH
1 SPRIG EACH OF FRESH THYME AND ROSEMARY
SALT AND PEPPER
For the sauce:
1 SMALL PACKAGE OF MUSHROOMS, cleaned and sliced
1 ONION, sliced
1 TBSP. BUTTER
1 TBSP. FLOUR
1/2 CUP OF DRY RED WINE
1 CUP OF BEEF BROTH
SALT AND PEPPER TO TASTE
PROCEDURE:
Preheat oven to 350*
Butterfly your steak, season with salt and pepper. Top with the cheese and spinach. Roll up lengthwise, going with the grain. Using butchers twine, tie the steak fairly tight. Season the outside with more salt and pepper.
Place a cast iron pan over medium-high heat and add some canola oil to the pan. It will get real smoky so make sure you have adequate ventilation.
Place the steak in the pan, browning all sides, approximately 1 minute each side. Add the fresh thyme and rosemary to the pan and place it in the oven.
After about 25-30 minutes check the steak with a thermometer. It should read about 130* for medium-rare or 135* for medium. The steaks temperature will rise as it rests and you make the sauce. When it is up to temp, remove the pan. Set the steak on a cutting board loosely tented with foil.
Place the pan over medium heat and add the mushrooms and onions with a pinch of salt. Remove the woody stalks of the herbs but leave the leaves behind. Saute until the onions are translucent and the mushrooms are nice and brown. Add the butter and flour, stirring for a minute. This will create a roux and thicken the sauce. Add the red wine, scrape the bottom of the pan and bring to a boil and reduce by half. Add the beef broth and bring back to a boil, then lower heat to a simmer. Reduce to a sauce like consistency, remove from heat and add a pat of butter. This gives sauces the glossy look you see in restaurants.
Slice the steak and spoon over the sauce. Serve
HERE IS THE FIREHOUSE KITCHEN TV SHOW IN CASE YOU MISSED IT!
