Steak Tartare.

It’s the eve of my first day of graduate school, and what better way to prepare than eat a simple meal and write about it? So much better than starting on some accounting homework due in a week.

I don’t have much in the refrigerator and don’t plan on stocking up any time soon since USC is providing all my meals next week. Hey – if I’m tired, stressed, and in debt, at least I’m well-fed. So for my “last supper” of sorts, I decided to make steak tartare. Quick and easy.

BAM!

It turned out to be way too much for one. I’ll turn the leftovers into a burger for a midnight snack.

Good to know I can still prepare food for myself after having the fattiest summer in Maui and NYC.

Roll With Me

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.

Ingredients:

  • 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

Directions:

  • 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!