Andalusian Steak Rolls Recipe
Ingredients
| Sherry vinegar | 1/4 Cup (16 tbs) (FOR THE MARINADE:) | |
| Extra virgin Spanish olive oil - 1/4 cup | ||
| Garlic | 3 Clove (5gm) (FOR THE MARINADE:) | |
| Cilantro leaves | 5 Tablespoon, chopped (FOR THE MARINADE:) | |
| Black pepper | 1 To taste (FOR THE MARINADE:) | |
| Flank steak - 1(1 to 1 1/4 pounds), butterflied | ||
| Red, yellow, or orange bell peppers - 2, halved lengthwise and roasted | ||
| Cilantro leaves | 3 Tablespoon, chopped (FOR THE MARINADE:) | |
| Prosciutto - 8 thin slices(or other cured ham) | ||
| Pitted Spanish Manzanilla olives - 1/4 cup, coarsely chopped | ||
| Golden Raisins | 1/2 Cup (16 tbs) (FOR THE MARINADE:) | |
| Small fresh spinach leaves - 12 to 16, stems removed | ||
| Black pepper | 1 To taste (FOR THE MARINADE:) | |
| Flat-leaf parsley or watercress, for garnish | ||
Directions
GETTING READY
1) Preheat the oven to 350°F before baking.
2) In a shallow baking dish, mix together vinegar, olive oil, garlic, cilantro, and black pepper for the marinade.
3) Mix in flank steak and toss it to coat well.
4) Marinate the steak in the covered dish at room temperature for about 2 hours, tossing it twice.
MAKING
5) Rub off the excess marinade from the steak, saving it for later use and keep the meat open on a piece of aluminum foil on a flat surface.
6) Using roasted pepper halves cover the steak and top with 2 tablespoons of cilantro.
7) Cover the steak with prosciutto and then top the entire surface evenly with the olives and raisins.
8) Cover it with spinach leaves, remaining 1 table-spoon cilantro, and black pepper.
9) Carefully lift the end from the foil with the long side of the steak facing you and roll it tightly in jelly-roll style.
10) Fasten the steak roll at 2- to 3-inch intervals, using kitchen string.
FINALIZING
11) In a shallow baking dish, place the meat and pour over the marinade.
12) Bake the meat in preheated oven for about 30 minutes until browned and cooked well, basting once or twice.
13) Take off the meat from oven and keep it aside for 10 minutes.
SERVING
14) Place the steak on a carving board and slice it into 1/2-inch pieces.
15) On a decorative platter, arrange the meat slices and serve at once after garnishing with parsley or watercress.
1) Preheat the oven to 350°F before baking.
2) In a shallow baking dish, mix together vinegar, olive oil, garlic, cilantro, and black pepper for the marinade.
3) Mix in flank steak and toss it to coat well.
4) Marinate the steak in the covered dish at room temperature for about 2 hours, tossing it twice.
MAKING
5) Rub off the excess marinade from the steak, saving it for later use and keep the meat open on a piece of aluminum foil on a flat surface.
6) Using roasted pepper halves cover the steak and top with 2 tablespoons of cilantro.
7) Cover the steak with prosciutto and then top the entire surface evenly with the olives and raisins.
8) Cover it with spinach leaves, remaining 1 table-spoon cilantro, and black pepper.
9) Carefully lift the end from the foil with the long side of the steak facing you and roll it tightly in jelly-roll style.
10) Fasten the steak roll at 2- to 3-inch intervals, using kitchen string.
FINALIZING
11) In a shallow baking dish, place the meat and pour over the marinade.
12) Bake the meat in preheated oven for about 30 minutes until browned and cooked well, basting once or twice.
13) Take off the meat from oven and keep it aside for 10 minutes.
SERVING
14) Place the steak on a carving board and slice it into 1/2-inch pieces.
15) On a decorative platter, arrange the meat slices and serve at once after garnishing with parsley or watercress.
Chef
