ROLLED FRENCH STEAK
My family loves this steak. It is festive and delicious. This recipe came out of a recipe book put together from Home Economic Teachers all over the U.S. called "Foreign Foods".
Provided by Lavender Lynn
Categories Steak
Time 2h45m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Lay all thin steaks out flat on cookie sheets.
- Put 1/2 slice of bacon on each steak.
- Sprinkle parsley over each steak.
- Sprinkle parmesan cheese over each steak.
- Sprinkle chopped garlic over each steak.
- Roll steak up and fasten with toothpick so steak does not unroll.
- Brown outside of steak rolls in oil in 4 to 6 quart pan.
- After all steak rolls are browned, place back in pan.
- Cover with tomato sauce. (I usually cover the bottom of the pan with steak so I would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
- Simmer for approximately 1-1/2 to 2 hours.
- Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan.
Nutrition Facts : Calories 445.2, Fat 35.3, SaturatedFat 6.6, Cholesterol 83.2, Sodium 120.3, Carbohydrate 0.4, Protein 30.6
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
ROLLED FLANK STEAK
I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.
Provided by ANGELSHARK
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
- Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
- Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
- Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
BEEF ROULADEN
Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
FRENCH CUT STEAK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
- Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
- In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
- Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
FRENCH STEAK
Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.
Provided by Toni in Colorado
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Dredge steak with flour seasoned with salt and pepper.
- Brown on both sides in the butter and oil.
- Remove steak from pan and add onions to the skillet and saute until golden.
- Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
- Return steak to the skillet.
- Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
- Remove meat to a platter and keep warm.
- Stir the cheese into the onions and pan juices until melted.
- Then stir in the sour cream and heat but do not boil.
- Pour the sauce over the meat and serve.
ROLLED FLANK STEAK
Make and share this Rolled Flank Steak recipe from Food.com.
Provided by NcMysteryShopper
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400º.
- In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
- Drain and let cool.
- Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
- Spoon paste on top of flank steak.
- Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
- (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
- Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
- Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
- To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
- Garnish each round with parsley.
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PERFECT FRENCH BISTRO STYLE STEAK - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory Dinner, MainServings 2Total Time 40 mins
- Heat a pan, preferably a cast iron skillet, over high for 5 minutes. Generously season steaks with sea salt and pepper.
- Drizzle a small amount of evoo on steaks and place in the preheated pan. Brown steaks on the first side for 7 minutes. Turn steaks and transfer the pan to 350°F oven. Cook steaks in the oven for 7 to 10 minutes for medium rare. Transfer steaks to prepared baking pan. Lightly cover pan with foil, and let steaks rest for 10 minutes.
- Return hot cast iron pan to a burner. Add shallots and mushrooms to the pan, and sauté for 5 to 7 minutes, or until browned. Add garlic and continue cooking 1 minute more.Add wine and chicken broth; reduce by half. Sauce should coat a the back of a spoon.
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