So if you've read my 30 by 30 list, you know I'm trying to learn a ton of new recipes. If you know me, I am a creature of habit when it comes to food, but my wonderful husband is NOT! And, as I think of a LIFETIME with him, and how we have NO fast food, takeout, or grocery stores near us in Texas, I need to venture out a little. So, the last time I went grocery shopping I pulled out a few favorite cookbooks and built every meal on the shopping list around brand new recipes. Most have turned out ok, but this one was sooooo good, we ate it Monday, and then again today (Wednesday)! So I thought I would share it with anyone willing to read what I have to say... so I can give a little back! : ) If you try it, let me know how it goes!!
This recipe has about 30 minutes prep time, which is pretty simple stuff, but you will be getting raw meat on your hands for sure! All ingredients should be right there in your home pretty regularly, except leeks, which are amazingly cheap and come in bundles of three, and I only needed two. And of course the meat. This may be annoying, but I figured as the recipe goes on, I will add my little tidbits or tweeks on the few things I did, and of course, I have pictures of this beautiful food!!
Added Note from experience: we had the meat tonight that I comment on saying it was just a thing of "flat" beef that I found, and though still good, the meat we used from the roast was much better. I just bought some sort of roast (specific, I know) and cut it into thin slices, having about six or 7 rolls in the end. And, tonight we used a thai red pepper sauce type stuff (A.K.A. sweet and sour sauce) and it was an amazing compliment to the meat!! And don't overcook the meat, make sure it's at least a little tender.
HERBED BEEF PINWHEELS
Preheat oven to 350
serves 4
prep time 30 min. cook time 1 1/2 hours.
Nutritional facts per serving:
355 cal., 15 grams total fat (4 grams saturated), 53 mg. chol., 722 mg. sodium, 30 g. carbo., 4 g. fiber, 25 g. protein, Daily values: 7% vit. C, 6% calcium, 27% iron.
Ingredients:
1 to 1 1/4 pound beef flank steak (I couldn't find this specifically. the first time I made it I just got a roast and cut it into thin slices and it turned out wonderful. The second time I found Beef top roast. I just looked for a big thin piece of flat beef. I then put it between two pieces of wax paper and used a rolling pin to thin it out a little more... worked wonderfully and easily.)
2 Tablespoons olive oil
2 medium leeks (in the produce section and look like large green onions. Usually in bundles of three.)
2 cloves garlic, minced (I just used garlic powder since we always have it, and just used an amount that looked like the amount of garlic we like on stuff.)
3 Tablespoons basil (you can used fresh snipped basil if you'd like, but we have the seasoning on hand, so I used that. Turned out fine.)
1/4 teaspoon salt
1/8 teaspoon pepper
2 yukon gold potatoes (I just used red potatoes. We like them better)
1 medium to large onion
1 14 1/2 oz. can diced tomatoes with basil, oregano, and garlic (walmart brand just says seasoned tomatoes.)
Twine of some sort (this is to tie the meat and will be put in the oven. I used some craft twine that I had from old school craft supplies. Looks like hemp and kids use it for bracelets.)
Directions: I've put these in the basic, easiest order of completion (that I found)
1. Cut a few feet of twine and place in bowl of water to soak during prep. Later you will cut this into varied lengths to tie around meat.
2. Prepare meat (rolling it thin if needed) by making shallow parallel cuts about an inch apart along the meat. Then do in the opposite direction to create diamond shapes over the meat. Do this to both sides of meat. (helps when rolling the meat.)
3. Cut onions into thin wedges and potatoes into wedges or chunks that are your preferred size. place in a 2 quart rectangular baking dish.
4. Cut leeks. (I have pictures included, but I didn't know how to do this so I looked online at some videos.) Cut off the base and the "leafy" stuff on the leak. You will use the stalk part. Rinse well and slice in half long ways. hold it together so the layers don't fall apart. Slice long ways one more time so it's in quarter. Then cut thin strips going from one end to other. (not sure how to really describe this.) You will have a bunch of skinny things that look like fingernails as the layers fall apart as you cut. (see picture)
5. heat 1 tablespoon oil in medium skillet. Add leeks and garlic, Stirring occasionally, cook 3-5 minutes until leeks are tender. Add basil, salt and pepper. Mix and remove from heat.
6. Spread leek mixture evenly on one side of steak. Starting at shorter end, tightly roll meat into tight spiral and tie string on each end to hold together. Depending on how long your roll is, you may want to tie in the middle as well.
7. In same skillet, heat remaining 1 tablespoon of oil over medium heat. Brown meat on all sides by slowly rolling it in hot skillet. (this also lets all the goodies still stuck to the skillet get on the meat as well.... yum.) Transfer meat to baking dish with potatoes and onions. You can put it on top of them, or make room for the meat between. You can also wait to put the meat in the dish first and just toss potatoes and onions on top.
8. Pour undrained tomatoes over beef and vegetables. (I don't like cooked tomatoes much, so I didn't use the whole can and may leave them out next time around to see if it changes flavor much.)
9. Bake uncovered at 35o for about 1 1/4 hours to 1 1/2 hours or until beef is tender. Remove the string and cut meat into serving size pieces and serve with potatoes and onions.
To prepare ahead:
Score and pound meat. Prepare leek filling and spread on meat. Roll up ad tie but do not brown meat. Wrap tightly in plastic wrap and place in refrigerator for up to 24 hours. To cook, brown meat roll in hot oil in skillet. Transfer meat to baking dish with vegetables and bake as directed above.
