Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, December 12, 2011

Arugula, Caramelized Onion and Egg Stuffed Flank Steak with Balsamic Roasted Carrots and Broccolli

I have been so busy cooking for others, that have forgotten about the blog for over a week. I'm not complaining in any way, as I'm making some extra money for the holidays!
Last night, as i usually do before going to bed, i searched the freezer for what to make today. I had a few packs of flank Steak i picked up last week from my local butcher, tons of leftover rolls from our family Christmas lunch and thought sliders would be nice and easy! But that wouldn't be blog worthy, or would it? Next time! I chose to butterfly and stuff a flank steak and braise it with wine, stock and tomatoes! Made Balsamic Roasted Carrots and Broccoli and white rice to go with it! Perfect!

Arugula, Caramelized Onion and Egg Stuffed Flank Steak
Ingredients for 4-6 people:
2 pounds flank steak, i used 2- 1lb each
salt and pepper
2 onions, thinly sliced + 1 tablespoon olive oil + 1 tablespoon butter + 1 tablespoon sugar + salt and pepper
2 cups arugula
3 eggs, hard boiled
kitchen twine
1/4 cup pancetta, chopped (or bacon)
1 tablespoon olive oil
6 cloves garlic, thinly sliced
1 can whole peeled tomatoes(64oz)
1 cup white wine
1 cup beef stock

With a sharp fillet knife, cut across the middle of the steak, butterflying it. Don't cut all the way thru it, so you can open one side and the other is still closed.
Caramelize the onions first. Heat olive oil and butter in a large frying pan. Add onions, sugar, salt and pepper and stir for a minute. Turn temperature to low and forget about it for about 45 minutes. Remove from heat to cool down.
Season steaks on all sides with salt and pepper.
Lay steaks out on a clean surface with the grain running horizontally toward you in order to slice the cooked meat accross the grain for tender slices. Place onions on top and cover with egg slices and arugula. Carefully roll the meat over the filling in a tight roll and secure with kitchen twine.

Preheat oven to 325F.
In a heavy bottomed pan with a lid or a dutch oven, heat olive oil. Add pancetta and cook until crispy. Add garlic and cook for 1 minute. Add rolled steaks to pan and brown on all sides. Add wine, stock and canned tomatoes. Bring to a simmer and transfer to preheated oven. Cook for 15 minutes and turn the steaks. Cook for another 20 minutes. Remove from oven.

Remove steaks from liquid and let it rest on a cutting board. Reduce liquid by placing pan on high for about 5 minutes, stir every once in a while so it won't stick to the bottom of the pan. Slice steak and either pour sauce on top or serve it on the side.

Balsamic Roasted Carrots and Broccoli
1 head of broccoli , cut into florets
3-4 large carrots, sliced at an angle
3 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and pepper
1 teaspoon brown sugar

Preheat oven to 400F.
Whisk together oil, vinegar, sugar, salt and pepper. Toss veggies with oil mixture. Place in a baking dish and roast it for 1 hour uncovered, stir veggies halfway thru the cooking time.