Tuesday, March 29, 2011

Sun-dried Tomato and Queso Fresco

Stuffed Flat Iron Steak Pinwheel

I am always trying to think of new ways to make old foods.

Case in point; the flat iron steak.

This is a relatively new cut of meat

that was developed by scientists at the University of Nebraska

and the University of Florida.

They wanted to take a cut of meat from the shoulder

of the cow that commonly went to waste because of the

tough connective tissue that ran right down the middle of it.

They figured out a way to cut this piece of meat

eliminating the connective tissue

and the flavorful flat iron steak was "born."

As this piece of meat is a non-loin cut,

it should be marinated before cooking and should never

be cooked past medium.

Now that you know a bit more about flat iron steaks,

let's get on with the cooking.

The Sun-dried Tomato and Queso Fresco Stuffed

Flat Iron Steak Pinwheel covered

with a honeyed soy whiskey glaze.

The ingredients for the stuffed steak are:

the flat iron steak

1/4 cup crumbled Queso Fresco

1/4 cup minced sun-dried tomatoes*

2 tablespoons Country Dijon

1 clove garlic, grated

Pinch salt

Pinch black pepper

*I dry my own tomatoes, either in the sun,

or if the weather does not permit, in the oven set on 200,

with a bit of olive oil.

This is a good way to use tomatoes that are a bit wrinkled.

I then keep this bag in the freezer.

Carefully slice the steak open from the side, butterflying it. Looks like I need to practice. Mix the ingredients for the stuffing. And spread the mixture evenly over the steak. Then roll up, starting at one long end, making sure to keep the roll tight. Now you can practice your bondage knots. Oh, I'm so knotty.
Next up on the agenda is the marinade.

I personally never measure the ingredients,

but I did this time for you:

1/3 cup whiskey

1/4 cup cider vinegar

2 tablespoons honey

1/4 cup soy sauce

Pinch black pepper

1 teaspoon red chili flakes

1 teaspoon ground garlic

Mix together.

Marinate the meat in the marinade for at least an hour,

turning every 15 minutes or so.

About an hour before cooking the meat,

take the meat out of the fridge to allow the meat

to come to room temp.

Heat an oven-proof skillet over medium-high

heat on the stove.

Add a couple of tablespoons of oil

and when the pan is hot,

add the meat.

Sear on all sides and pour the marinade over the meat.*

Place the pan in a pre-heated 350 degree oven

and roast until the internal temperature reaches

135 degrees.

Take out and cover with foil.

Allow to rest for 10 minutes before cutting the strings

and carving.

*There is some controversy about reusing marinade

that has had raw meat in it.

My take on this is that you are eating formerly raw meat,

so why not the cooked marinade,

as long as it has been thoroughly cooked?

However, if this does bother you,

then by all means, just make up another batch

of the marinade, heat it up in a pan and

reduce it by half.

Ready for service.

Gotta work on those carving skills.

The meat was perfectly cooked.

And this was a delightful dish.

The meat was tender and the filling didn't overpower it.

The glaze was slightly sweet and had

a bit of a bite to it.

This dish definitely goes into the recipe rotation.

1 comment:

Rosie Hawthorne said...


I'm with the cook the marinade camp.