Flank steak

Flank Steak Rolled Upwardly with Feta & Spinach:
This postal service is a picayune different. It's one-half quick recipe and half product review of sorts. Whenever I buy chicken at Trader Joe's I ever meet these rolled upward steak things that look intriguing. They are, in fact, flank steak blimp with feta, spinach and red pepper — but unremarkably, I but see them and think, "huh, those look interesting." This week, however, I really bought a package. For you see, I am easily lured past the promise of feta stuffing. In add-on to the persuasive power of the feta, they were very beautiful — they looked similar fiddling meat wheels. At $iv.99 a pound, the price wasn't bad either (the package I bought was $6.99).

Typically, I (and after jwa) am all the same mostly in the chicken, fish and turkey cooking/eating cycle at dwelling. See this post for more on my history of meat. I'1000 not looking to consume a lot more beefiness merely every and so oftentimes it would be nice to cook upwardly some cherry meat when the mood strikes. As information technology is, I recall I buy beefiness tenderloin one time a yr for Mini-Beef Wellingtons at Christmas but that's nigh it. So, I am expanding my non-poultry and non-fish repertoire!

The bundle said to cook the steaks 10-15 minutes per side and non knowing all that much about flank steak I figured I'd just do what information technology said. If we didn't like information technology, well more than brussel sprouts and pine nut rice pilaf for dinner.

So, here yous go — my Trader Joe's meat experiment.

Ingredients:
1 tsp olive oil
i package Trader Joe's Flank steaks, rolled up and blimp with spinach, feta, and red pepper
8-x button mushrooms, cleaned and sliced thinly
3 cloves garlic, sliced thinly
1/ii cup of red wine (Cabernet works well)
1/4 cup beefiness stock
1/2 tsp dried thyme
salt

I heated upwardly a heavy pan and added a little olive oil, salted the steaks and set them down to sear. I too added a agglomeration of sliced mushrooms and 3 sliced garlic cloves to the pan, thinking they would get all golden while the meat cooked. So, I realized that the mushrooms would give off some liquid and probably go along the meat from browning, but you know what? They didn't. Sure they gave off a little fleck but between the olive oil, medium-loftier oestrus and tantalizing meat fat everything got all brownish. Information technology went perfectly to programme! Ha! I dear it when that happens.

I gave the steaks ten minutes on each side then removed them to a plate and covered with foil, while I made a quick pan gravy. This entailed adding virtually i/ii cup of red vino, dried thyme and 1/4 loving cup of beef stock to the mushrooms and scraping down all the brownish bits in the pan. I let cook down just a chip — iii-four minutes, then plated the steaks, removed the cord (as the meat was secured in its circular shape), and drizzled some of the mushroom & wine gravy on top of each steak. Served with the pilaf (from a box — lazy!), sprouts and the residuum of the Cabernet.

sprouts

Braised Brussel Sprouts:
The brussel sprouts were cleaned, halved and sautéed with two cloves of garlic (minced) in a little butter until browned. Then I added beef stock (typically, I utilise chicken stock but I figured beef would work better here) and allow them braise for about 20 minutes. Delicious!

All in all, this was a pretty good experimental dinner! If you've seen these spinach and feta blimp flank steaks at Trader Joe'southward and similar me, have wondered if they were any skilful, yous should give them a try — they were pretty tasty!