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Garden to table 01-18-17

Herbed beef pinwheels

I have carrots and leeks growing this time of year as well as a plethora of green onions thanks to my friends Sam and Roxie Wright.

Here is a good winter-hearty dish for a cold night. I like to serve it over hot rice with a crisp side salad.

Contact Trish at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

1 &1/2 pound beef

flank steak

2 Tablespoons olive

oil

2 medium leeks,

washed and thinly

sliced

2 cloves garlic,

minced

2 Tablespoons dried

basil or oregano

1/2 teaspoon salt

1/2 teaspoon black

pepper

3-4 carrots, halved

1 large bunch green

onion, washed and

cut into 2 inch long pieces.

1 14 -oz. can diced tomatoes with herbs

Preheat oven to 350 degrees. Score steak by making shallow, diagonal cuts at one inch intervals in a diamond pattern on both sides. Place steak between 2 pieces of plastic wrap. Working from center to edges, use the flat side of a meat mallet (or a rolling pin) to pound the steak into a 12 X 8 inch rectangle. Remove plastic wrap and set aside the steak.

In a large skillet, heat 1 Tbsp. oil over medium heat. Add leeks and cook 3-5 minutes. Add garlic and cool 1 minute more. Stir in basil, salt and pepper. Spread leek mixture evenly over one side of the steak..

Starting at the short end, tightly roll meat into a spiral. Tie 100% cotton kitchen twine around steak in four evenly spaced places.

In the same large skillet, heat remaining oil over medium heat and brown meat on all sides. Transfer meat to a 2-quart rectangular baking dish.

Arrange carrots and green onions around the meat and pour undrained tomatoes over beef and vegetables. Bake covered for 30 minutes, then cover and bake approximately 30 minutes more or until beef is 160 degrees when using a meat thermometer. Let meat rest 10-15 minutes, then transfer to a a cutting board and cut into serving size slices. Remove string and serve over hot rice with vegetables on the side.

 

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