All Things Chill

Bacon wrapped flank steak stuffed with baby spinach, herbs, freshly-minced garlic and goat’s cheese. Served with French-cut green beans and roasted garlic mashed potatoes.

Since my holiday this year consisted of 3 people instead of 3 families, I thought that a turkey or a ZOMGHEUG prime rib would be a little overkill. Just a lil’. And since chicken is, ya know, chicken… I figured that BEEF would be the best way to go. To maximize taste vs. cost, I decided to flatten a few cheap pieces of flank steak (I used a heavy pot, but I would have killed for a WMF meat pounder) and stuff it with primo ingredients mentioned above.

I then took the stuffed meat “rolls” and wrapped it in bacon, making sure that the “knot” would hit the pan’s heat first. That way it would seal it up and keep the meat from unraveling itself. I seared all the sides to get a nice crust and threw them in an oven @ 350 degrees for about 10 mins, or until the meat hit 135 degrees internally (that’s around medium rare, btw).

There’s more food to blog, but I wanted to get the uhh… meat… uhh… of the story… uhh… out of the way. Haha.

Stupid puns.

(I love you)

LOL.

~Spec

This entry was posted on Wednesday, December 27th, 2006 at 11:21 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.