Stuffed and Grilled Steak Roulade Over Polenta

25 07 2012

This innovative recipe improves on traditional grilled steak roulade with a simplified technique. Traditional stuffing technique requires intense knife work and pounding into shape. But all you have to do here is cut the flank steak in half so it opens like a book….or find it already thin sliced in the store like me! And the easy marinade of wine and soy sauce will help tenderize the steak while adding deep flavor and caramelizing into a rich glaze during grilling. Pair with my go-to polenta and it’s a perfect dinner!

Stuffed and Grilled Steak Roulade Over Polenta

The following makes 4 servings of steak and 2 servings of polenta (compliments of Cuisine at Home):

  • 1/2 cup dry red wine
  • 1/2 cup low-sodium soy sauce
  • 2 Tbsp minced garlic
  • 2 Tbsp brown sugar
  • 1 Tbsp tomato paste
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 and 1/2 lb flank steak, trimmed and cut in half
  • 1/4 cup sun-dried tomato pesto
  • Feta cheese
  • Handful of kalamata olives, sliced
  • 2 cups low-sodium chicken broth
  • 1/2 cup yellow cornmeal
  • Olive oil
  • Salt to taste

Combine wine, soy sauce, garlic, brown sugar, tomato paste, black pepper and pepper flakes in a resealable plastic bag. Seal and shake until sugar dissolves.

If you’re using a full 1 and 1/2 pound flank steak, here’s how to cut it: using a sharp knife, slice the steak in half lengthwise, leaving one end attached, until it opens like a book. Otherwise, save yourself even more time with This Girl’s tip: look for pre-cut thin slices of steak in the grocery store. The recipe says flank steak is the best to use here, but I found a round that was pre-sliced into long thin slices and that’s what I used for this recipe.

Marinate the meat in the bag with the marinade for 30 minutes, turning once.

Prepare grill for indirect grilling, heating one side to medium-high and the other side to low. Brush grate with oil.

Fill steak with the stuffing (first spread the pesto, top with olives and feta cheese). Roll so that one side overlaps the other by an inch; secure with a skewer by carefully threading a metal skewer through the two overlapping sides of the steak. You can use this same technique for one large flank steak, or the individual pre-sliced steak.

Grill stuffed steak, covered, over medium-high heat. If you’re using the whole flank steak, grill for 12 minutes total, turning to sear on all four sides. If you’re using individual pre-sliced steak, grill for just a few minutes on each side until well seared. Once seared on all sides, move the steak to the low heat side and grill for a few more minutes for the pre-sliced and about 6 minutes for the whole steak; flipping once. Remove the steak roll to a cutting board; tent with foil and rest 10 minutes before slicing.

While the steak is resting, make the polenta. Bring chicken stock to a boil in a saucepan over medium-high heat. Slowly whisk in cornmeal, reduce to low, and simmer until thick, 5 minutes, whisking constantly. Off heat, finish with some feta cheese, salt to taste and a drizzle of olive oil.

To serve, remove skewer and slice steak roll against the grain into 1-inch-thick rounds. Serve over polenta.

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