Tuesday, April 1, 2014

Whole30 Day 3: Flank Steak Roll Up

Day 3 of our Whole30

Still going strong!!!!!!!! and feeling great! 

Breakfast: Scrambled eggs and "Baked" Cinnamon Apples (DELICIOUS!) 

Lunch: Tomato, Egg and Avocado Salad with left over chicken from last night and left over baked apples from this morning (so yummy cold!)

Dinner: Flank Steak Roll Up and Roasted Veggies

Cheats: Another pinch of granola before dinner and a tiny tiny piece of Belgium chocolate I had in the fridge. I have to get rid of this after meal sweet tooth! 

Ingredients to feed 4-6 people:

(we slice the flank steak the entire way through and save one half and roll up the other half... without butterflying... Since flank steak can be a bit expensive)
  • ½ pound baby spinach
  • ¼ cup water
  • 1½ pounds flank steak
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 thick slices of bacon, diced
  • 1 medium red pepper, diced
  • 1 small green zucchini, diced
  • 1 teaspoon chili powder
  • 1 garlic clove, pressed
Here’s what to do:
1. Preheat oven to 400°F.
2. Heat large saute pan over high heat until very hot.
3. Add spinach and water to the pan and cover. 

4. Allow the spinach to steam undisturbed until wilted (about 2 minutes).  Uncover and allow spinach to cool.
5. Drain and press spinach to get all the water out.
6. Butterfly the flank steak with the fibers running parallel to your stabilizing hand, being careful not to slice it into two pieces.

7. Season inside of flank steak with salt and pepper to taste (approximately ¼ teaspoon of each).

8. Heat a separate saute pan over medium heat. Add bacon and cook for 3-4 minutes.

9. Toss in peppers and zucchini, cooking for 3-4 more minutes.
10. Next, sprinkle on chili powder, garlic, and ½ teaspoon each of salt and pepper. Mix well. Continue to cook until vegetables are tender and remove from heat to cool.

11. Spread cooled bacon and vegetable mixture evenly over the seasoned flank steak.

12. Cover vegetable mixture with the steamed spinach. This will help keep the vegetables in place.
13. Roll the flank steak.
 14. Tie with butcher twine, and season the outside of the roll up with salt and pepper (approximately ¼ teaspoon each).
15. Place roll up in oven and cook until the internal temperature reaches 130°F for medium rare (approximately 30 minutes). Let the roll up rest for 10 minutes after removing from the oven.
16. Slice and remove twine before serving.

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