This is a full bodied recipe. It’s got big taste, rich flavors and bold colors. You have the fatty goodness of meat and cheese, the tangy spinach and aromatic carrot and pepper. And the colors – green, orange and red – to liven up the meal.
tender goodness from tough meat
Great hot or cold. This technique is know as rouladen in Germany, paupiettes in France, or rollatini in Italy. If it’s that popular it’s gotta be good.
What is it about meat, heat and knives? Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill? A compelling question. In the meantime, here’s a post about filleting flank steak.
filleted and quartered
This method works best with flank steak because of its tough quality but it can be used on any lean meat.
Butterfly the flank steak using 3 steps: