Stuffed Flank Steak perfect for holiday or company meal.Byline: Home Cooking By Jim Boyd Jim Boyd may refer to:
Vicki Olson of Eugene shares a recipe today for the stuffed flank steak Noun 1. flank steak - a cut of beef from the flank of the animal flank - a cut from the fleshy part of an animal's side between the ribs and the leg beefsteak - a beef steak usually cooked by broiling she served for Christmas Eve supper last year. To begin, she asks her butcher to run a 2-pound flank steak through the tenderizer. The stuffing is a mixture of Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan , bread crumbs, green onion, parsley, spinach, mushrooms and olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. . The roll is served sliced. Olson said she was a stay-at-home mom for 10 years before taking a job a year ago as director of the preschool at the First Congregational Church First Congregational Church may refer to:
Specialty: "I don't know Don't know (DK, DKed) "Don't know the trade." A Street expression used whenever one party lacks knowledge of a trade or receives conflicting instructions from the other party. that I really have a specialty. I like to bake," she said. "I like to bake and I like to do - I don't do "I Don't Do" was the debut single by glamour model Michelle Marsh, released on 6 November 2006. The single reached 27 in the UK in its first week, selling only 9,000 copies and over 16,000 copies as of January 2007. The single spend a total of four weeks in the Top 75. very many of them - but I like to invite people over and plan a really great menu and have fun with it." How she began cooking: "I probably really started cooking after I got married when I was 25," she said. "I baked cookies plenty when I was a kid but (after her marriage) really realized that we had to start eating at home. We couldn't eat out every night like when we were dating." Her biggest cooking success: "I planned an outdoor dinner party last summer for about 16 people and had entirely too much food, but everything worked just great," she said. "I was really pleased with the menu. Everybody had a good time and it was beautiful weather. I think back on that as being something I felt really good about." Her biggest cooking failure: "I was using one of those new cookbooks when we first got married and, actually, I might have been just pregnant, too. So the whole food issue was: Does this make me feel queasy QUEASY - An early system on the IBM 701. [Listed in CACM 2(5):16 (May 1959)]. or not? "I wanted to do a roast chicken with an apple and bread stuffing inside, which I did and was very excited about. And then, when I pulled it out of the oven it looked beautiful, it was just absolutely fabulous. But it was completely raw inside." The uncooked chicken made her a little queasy. "There was just no way we could fix it. Neither of us could bring ourselves to try and fix it," she said. "To this day, he won't let me make roast chicken, no matter what kind of roast chicken." Her favorite cookbooks: `What's for Dinner?' by Maryana Vollstead, `Simply Classic' by the Junior League of Seattle, `Honest Pretzels' by Mollie Katzen and `Barefoot Contessa Parties!' by Ina Garten. Why this recipe was chosen: "I chose it because it's one of my husband's favorites and it's one of those that I've made several times when we've had people over," she said. "It works every time. You can double it and make two of them at a time. It's just really good." Stuffed Flank Steak From the "Celebrate Winter" cookbook by Gooseberry Patch (www.gooseberrypatch.com). 3/4 cup Parmesan cheese, grated 1/2 cup dried bread crumbs 1 cup green onions, minced 1/4 cup fresh parsley, minced 1/2 pound fresh spinach, chopped fine 2 cloves garlic, minced 1/4 cup plus 1 tablespoon olive oil 1/4 pound mushrooms, chopped 1 flank steak (2 pounds), tenderized ten·der·ize tr.v. ten·der·ized, ten·der·iz·ing, ten·der·iz·es To make (meat) tender, as by marinating, pounding, or applying a tenderizer. ten Worcestershire sauce 1 small onion, sliced 1 cup beef broth Mix together cheese, bread crumbs, green onions, parsley, spinach, garlic, 1/4 cup olive oil and mushrooms. Put mixture on top of the flank steak. Carefully roll up the steak like a jellyroll and tie with cotton twine twine: see cordage. in 2 or 3 places so roll is secure. Rub meat with Worcestershire sauce. Sear sear 1 v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1. 2. meat until brown in a large skillet with 1 tablespoon olive oil. Place meat in roasting pan with the sliced onion and the beef broth. Cover pan and roast at 300 degrees for about an hour, or until fork-tender. Remove from pan and allow to stand for 10 minutes before slicing. Slice about 1-inch thick per serving. Serves 4 or 5. Contact Jim Boyd at 338-2363, or (800) 377-7428; or e-mail jboyd@guardnet.com. |
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