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How To make Master Flank Steak Roulade
1 thin piece marinated flank steak -- (about 3/4 pound)
2 cups reserved Stir-Fried Napa Cabbage Slaw
Filling Salt and pepper 1/2 cup plain cream cheese
1/4 cup plain goat cheese
1/4 teaspoon wasabi
(Japanese green
:
horseradish powder) 2 tablespoons minced pickled ginger
1 soft Armenian-style flat bread
INStrUCTIONS: Place meat on a cutting board and top with cabbage mixture. Sprea d evenly and, beginning with one of the long sides, tightly roll up steak. The finished roulade should be 2 to 2 1/2 inches in diameter. Secure with 4 toothpi cks.
Season with salt and pepper and place on hot grill and cook to desired doneness . Watch carefully and turn as needed. Let roulade cool to room temperature, the n wrap well and refrigerate up to 3 days.
When ready to serve, remove from refrigerator.
Combine cream cheese, goat cheese, wasabi and pickled ginger; mix well.
Place flat bread on a work surface and spread a very thin, even layer of the ch eese mixture on it. Remove toothpicks from roulade, then place roulade along on e of the long sides of the bread. Roll up the meat in the bread, keeping roll v ery tight. Trim off any excess bread and wrap entire roll tightly in plastic wr ap. Refrigerate 30 minutes.
To serve: Using a serrated knife, carefully cut roll into 1/2-inch slices. Serv e with a green salad.
Serves 4.
PER SERVING: 370 calories, 22 g protein, 18 g carbohydrate, 25 g fat (13 g satu rated), 81 mg cholesterol, 281 mg sodium, 3 g fiber. -
By: DAN BOWE, Special to The SF Chronicle
from the Frozen Assets List by SuzyWert@aol.com on Aug 9, 1998.
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Chef Lethal Cooks! Cheese & Spinach Stuffed Steak Roulade! Livestream #19
Another delicious weeknight meal where I flatten out a flank steak, rub it down with some balsamic and mustard, throw in some soft goat's milk cheese, top with spinach and then roll the whole thing up! Served alongside some really easy balsamic-roasted veggies!
-- Watch live at
The Flaming Greek - S3 Ep.4 - Flank Steak & Veal
The Greek stops by Master Purveyors to learn about flank steaks! After, he get's behind the grill to whip up his own recipe with the cut, and finishes off with a great Veal recipe!
BBQ VIDEO RECIPE | Stuffed Bavette Roulade (live summer videoshoot)
BEHIND THE SCENES @ SUMMER BARBECUE | Stuffed Bavette Roulade
You can't ignore it, bavette is a favorite tender meat for the barbecuer and your guests. It melts on your tongue, has a nice texture and goes ideally with herbs and fillings, and it is easy to prepare on the barbecue.
During our summer film shoot, our two guest barbecuers made this summery stuffed bavette with spinach, Parma ham and pine nuts on top of our Landrover (how cool). We all attacked afterwards, because this dish looks colorful and it is really super tasty. Make sure!
Full detailed recipe with 'how to' pictures and all ingredients on our blog:
Quick recipe steps:
1. Butterfly the bavette & toast the pine nuts.
2. First sprinkle salt and pepper on the bavette, then put on the Parma ham, then the pesto and finally the baby spinach, pine nuts and the Parmesan cheese. Generously apply the Texan Steakhouse Rub all around.
3. Roll the bavette into a roulade, tie it with butcher’s twine. You do this by first tying a rope in width at the beginning and end, then a rope over the length and then again in the width of the roulade.
4. Preparing and low & slow indirect barbecue
5. Put the wood chunks in a bowl with water, they must be wet so that they give off smoke longer.
6. To prepare the barbecue, fill the kamado with charcoal and light it with our firestarters. As soon as the coals turn white, close the lid of the barbecue.
7. Try to keep the barbecue with the vents at a constant temperature of 105 °C. Once the temperature has reached 105 °C for 15 consecutive minutes without touching the vents, you know you have the constant temperature right.
8. Now throw the wood chunks over the coals. An alternative are our easily spreadable Fire Herbs. Try for yourself what you like better.
9. Place the bavette on the barbecue and close the lid.
10. The goal is to reach a core temperature of 55°C which makes your meat medium rare. You can use a core temperature meter for this.
10. Depending on the thickness of your meat, it will take about one to two hours to reach the core temperature.
11. Cut into nice slices and serve this super tender colorful dish immediately.
Enjoy!
Used products:
- Texan Steakhouse Rub BBQ rub:
- Sea Salt Grinder:
- Fire Starters:
- Hickory Smoke Chunks:
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Classic German Beef Rouladen: Braised Beef Rolls ✪ MyGerman.Recipes
#dinner #cooking #food
Rouladen are a delicious German comfort food which is mainly eaten on a Sunday - at least in my family. It is fairly easy to cook but looks like an artwork - so great if you want to impress with your cooking skills. Read more about this recipe for Classic German Beef Rouladen on my blog, I share some tips and trick there plus additional information and of course the recipe to read and print.
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