Tonight I got home about 6.15 and had to balance cooking dinner with packing for my 5.25am flight tomorrow. While getting another 5000 miles for a 3 day trip is a bonus, I am still not looking forward to the early morning tomorrow and the late night on Friday ... or the 36 hours of meetings in between. I was hoping to do something easy in order to avoid keeping us up late, however I seem to be incapable of that, so ...
I had a flank steak, some collard greens and the potential that Shells was going to bean me for doing beef over greens again this week. Instead I came up the idea of doing a roasted flank steak inside of greens. I created a sauce to go with the beef and assist in the roasting process, and thus the redness you can see in the picture above.
I had a flank steak, some collard greens and the potential that Shells was going to bean me for doing beef over greens again this week. Instead I came up the idea of doing a roasted flank steak inside of greens. I created a sauce to go with the beef and assist in the roasting process, and thus the redness you can see in the picture above.
Green Wrapped Flank Steak
3/4 lb flank steak
7 large collard green leaves (stemmed)
7oz can tomato sauce
1 1/2 Tbsp Frank's Red Hot
1 1/2 Tbsp Worcestershire sauce
1 Tbsp white vinegar
1 Tbsp white vinegar
Kitchen twine
Preheat over to 425F. I mixed the tomato sauce, red hot and worcestershire sauce in a bowl to create the "steak sauce" that I was going to use for tonight. I layered 5 of the greens into a mat and then put the beef on top. I added about 1/3 of the sauce on top of the beef, put the remaining two leaves on top, and then using the twine, rolled the sides from the base up and over the top and tied it off like a birthday present. I sprinkled the vinegar over the top of the greens package and put in the oven in a deep oven pan. About 10 minutes in, I removed from the oven, putan additional 1/3 of the sauce over the top of the package and put it back in the oven. After an additional 10 minutes I removed and added more of the sauce, where needed, and put it back in the oven for an additional 15 minutes (rare beef ... I would do another 20 - 25 for medium rare - medium).
The end result, when sliced, looked like this ...
Crazy good looking, right? Well, I served it with mashed potatoes and salad and it was as good as it looked.
Well, as I mentioned above, I'm heading back out for the next few days, so look forward to some posts from Shells over the next few days, and we'll see what I have the urge to cook when I get home!
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