My plan this weekend was to make gnocchi, but I got a little lazy – maybe more than a little lazy. Friday was spent visiting my guy-friends down in Redondo Beach, and they somehow dragged me to the beach in the early hours of the morn’. Saturday, I baked shortbread cookies and played Halo… for __ hours. I don’t even want to divulge how much time was spent on that game – it’s too embarrassing. However, I couldn’t start this next week without cooking something new.
Enter: steak roulade.
I was craving something unprocessed, simple, yet super tasty…and with meat. What did I do, then? Visited the super trusty Tastespotting. I stumbled upon a few recipes for flank roulade and decided to give it a go. I couldn’t find flank at Ralph’s, so I opted for a cut of top sirloin that was relatively thin (maybe 1/4-1/2″?) Surprisingly, it doesn’t take that long to make – 30 minutes tops. I also used my tiny fists of fury as a meat tenderizer/to thin out the steak a little bit. I hope I don’t have bruises in the morning.
- 2 cuts of top sirloin (1/4-1/2″ thick) – use a meat tenderizer (or fists!) to get desired thickness
- 4 big cloves of garlic
- 2-3 cups of spinach
- marinated artichokes – cut into small pieces
- soft goat cheese
- salt & pepper
- Pre-heat oven to 375 F.
- Tenderize/pound meat to desired thickness. I liked mine at about 1/4″. Let sit out for 15-30 minutes.
- Brown garlic in olive oil. Reserve garlic.
- Toss browned garlic, spinach, and artichokes together.
- Spread goat cheese on entire meat area.
- Season with freshly ground pepper.
- Layer on spinach-artichoke-garlic mixture.
- Roll meat and secure with string or wooden skewers.
- Season with salt & pepper
- Sear meat on med-high heat to form a crust.
- Bake for approx. 15-20 minutes.
- Once done, dome with foil and let sit for approx. 10 minutes (ensures juiciness!)
- Slice into pinwheels and enjoy!