Stuffed Steak Rolls. Stuffed steak rolls





INGREDIENTI
Makes six.
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ Tablespoon kosher salt
½ Tablespoon freshly ground black pepper
2 pounds of flank steak
Kosher salt
Freshly ground black pepper
1 (4 ounce) package spinach
9 slices Provolone cheese

TRAINING
Preheat the oven to 350 ° F.
Heat one tablespoon of oil in a skillet over medium heat. Mix the garlic, onion, mushrooms, salt and pepper in a saucepan and cook until almost all the moisture evaporates and the onion is caramelizing, about 15-20 minutes. Remove from heat and set aside.
Put the flank steak on a cutting Board. Put the mushrooms and onions mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, then slices of Provolone. Press down slightly to compress the spinach. Starting from the bottom of the side surface of the steak, roll it tightly, making sure the grain of the meat running horizontally. Use six toothpicks to secure the steak roll. Slice steak roll into six equal coils.
Heat the remaining oil in a frying pan over high heat. Fry the steak rolls on one side for one to two minutes, then flip. Fry the second side for about one minute, and then bake for 10-15 minutes until medium rare.
Remove toothpicks, then serve!



INGREDIENTS
Makes six.
2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ Tablespoon kosher salt
½ Tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

PREPARATION
Preheat oven to 350°F.
Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
Remove the toothpicks, then serve!

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