Steak rolls stuffed with pesto and sundried tomatoes works as an appetizer or main dish. Serve over polenta, pappardelle pasta or gnocchi with a rustic tomato sauce, or cut into pinwheels for an app.
INGREDIENTS
- RAIKES BEEF CO SKIRT STEAK
- SPINACH, HANDFUL
- 1/2 CUP PESTO
- 1/4 CUP SUNDRIED TOMATOES
- 1/2 CUP PARMESAN CHEESE
- 16 OZ JAR CHERRY OR CRUSHED TOMATOES
- 2 TBSP OLIVE OIL
- 1 TBSP GARLIC, MINCED
- 1/4 TSP ITALIAN SEASONING
- PINCH OF SUGAR
- SALT & PEPPER TO TASTE
- 5 CUPS WATER OR BROTH (OR COMBINATION)
- 1 CUP MEDIUM OR COARSE CORNMEAL
- 1/4 TSP SALT
- 2 TBSP BUTTER OR OLIVE OIL
COOKING INSTRUCTIONS
Lay skirt steak on cutting board and cut into 5 equal pieces or about 4 inches long. Pound slices using a meat mallet (tenderizer) to desired thickness. Season each side of meat with salt and pepper.
Then layer each piece of steak with pesto, chopped sundried tomatoes, spinach, and Parmesan. Tightly roll lengthwise. Note: make sure the grain of meat is running horizontally. Use skewers or toothpicks to secure the roll (we like to use 3 or 4).
Grill on all sides until medium rare, or desired doneness. Let the rolls rest, cut into pieces between skewers.
Serve over polenta, pappardelle pasta or gnocchi with a rustic tomato sauce. This recipe could also be served as an appetizer by slicing the rolls into pinwheels and placing on skewers.
Sauce
Heat olive oil over medium heat and the add drained tomatoes. Lightly mash tomatoes, add the garlic and Italian seasoning. Salt and pepper to desired taste. Cook until slightly thickened. (If serving over pasta add 1/4 cup pasta water to sauce).
Polenta
Bring water or broth to a simmering boil over medium heat in a saucepan. Add salt.
Slowly add cornmeal while whisking continuously until mixture becomes thick and creamy. Add butter or olive oil and mix well.
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