What’s my inspiration?
Chris and I have had a serious lack of time at home lately. Just one of those busy years I guess! I have been missing my kitchen and haven’t had much time to try any new recipes. We finally had a weekend free of any commitments. For me, that meant cooking, cooking, cooking! Woo hoo! I have been dying to try this Food and Wine recipe, Roasted Brussels Sprouts with Cabbage and Pine nuts, since a girls weekend I had a while back. I know it sounds questionable, but seriously people…brussels sprouts are GREAT when prepared correctly. The other ladies I was with were not so excited about this dish and quickly put the kabosh on me making it, BOO. So, this weekend was the perfect opportunity to try it. Results?? It was delish!!! I was going to serve it with a basic steak, but decided to go above and beyond and try this spiral stuffed steak. It was really good, but there are a few tweaks I would do next time as mentioned below.
- I used a Pinot Noir for the red wine but it was too light in flavor. I think I would use something a little richer next time.
- I used baby bella mushrooms since the store I went to didn’t have dried porcini. While I love baby bella’s, I should have gone the extra mile to the find the porcini’s. They pack much more flavor.
- Serve with Roasted Brussels Sprouts with Cabbage and Pine Nuts.
What you need:
- 1 ounce dried porcini mushrooms
- 2 garlic cloves, minced
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- One 1 3/4-pound flank steak
- Salt and freshly ground black pepper
- 1 tablespoon pure olive oil
- 1/2 cup dry red wine
- 1/2 cup low-sodium beef broth
- 1 teaspoon cornstarch
- 1 tablespoon chopped parsley
What you do:
- In a heatproof bowl, cover the porcini with 1 cup of boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the soaking liquid and coarsely chop them. Let the soaking liquid stand to settle.
- Meanwhile, preheat the oven to 375° and set a rimmed baking sheet on the center rack.
- In a bowl, combine the garlic, cheese, sage and rosemary.
- On a work surface, pound the steak 1/2 inch thick and season with salt and pepper.
- Spread the herb mixture on one side of the steak
- Roll steak up lengthwise, with the grain; tie with string at 1-inch intervals.
- In a large skillet, heat the oil. Add the steak and cook over moderately high heat until browned, 8 minutes.
- Transfer to the hot baking sheet and roast for 20 minutes, until a thermometer inserted in the thickest part registers 125 for medium-rare. Let the steak rest for 5 minutes and remove the strings.
- Meanwhile, wipe out the skillet. Add the porcini and red wine; simmer over moderately high heat until the wine has reduced by one-third, 2 minutes. Gradually add the porcini liquid, stopping before you reach the grit at the bottom of the bowl. Whisk the broth with the cornstarch, then add to the skillet; simmer over low heat until the sauce is thickened, 3 minutes. Season with salt and pepper.
- Thinly slice the steak crosswise, garnish with the parsley and serve with the sauce.