Crockpot used in video. | Italian Flatiron Steak Rolls 2 pounds flatiron steak, butterflied 1 pound fresh spinach, washed ½ pound cremini mushrooms, sliced 2 Cups beef stock 1 cup guanciale, pancetta or bacon, diced 1 cup onion, diced ¼ cup grated Parmesan 4 cloves garlic, minced 2 Tablespoon tomato paste 2 teaspoons black pepper 2 teaspoons olive oil 1 teaspoon kosher salt 1 teaspoon dried rosemary Turn slow cooker or crock-pot to low and let preheat 30 minutes. Salt and pepper both sides of steak. Set aside. In a frying pan over medium heat add olive oil. Add guanciale, pancetta or bacon to pan and cook and stir until bits become crisp and the meat has rendered it's fat. Add onion and garlic and stir and stir until the onions start to soften. Add mushrooms, and and stir until the mushrooms become soft. Turn off heat. Add spinach and stir around until wilted. Stir in cheese. Let filling cool down. Spread filling evenly onto top of steak leaving about an inch without filling. Roll up steak. Secure with butchers twine, string or toothpicks. Add beef stock to slow cooker. Add rosemary and whisk in tomato paste. Add steak roll to slow cooker seam side down. Turn the heat to high and cook for 1 hour. If you prefer your meat well down cook longer. Remove to a cutting board and let rest at least 10 minutes before serving. Remove twine, string or toothpicks before slicing into 1 inch pieces. Enjoy. Peace, CK |
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