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Recipe Rescue: Steak Roll-Up, Bringing the Restaurant Home

I love me some steak, bet you do too! This is a fairly easy recipe, don’t get intimidated, you can do it and you will love it!

Steak Roll Up
cgwtwentythree/flickr Picture does not necessarily reflect final outcome

This recipe for a steak roll-up or beef roulade, is like bringing the restaurant home to you with a fraction of the cost. It is simpler than it seems and gives you a great meal and self satisfaction when done.


1 Flank Steak (pounded between two pieces of plastic wrap with a meat ‘hammer’ or a can of corn), blue cheese crumbles (if you don’t like blue cheese try a swiss cheese), about a cup of mushrooms (sliced thinly), 1 small onion (sliced thinly) and two handfuls of wash baby spinach leaves (remove stems)


Lay the meat out flat and season with salt and pepper, if you like garlic lay out a few cloves or sprinkle with garlic powder and let sit at room temp while you prep the other ingredients. In a saute pan, big enough for the meat after you roll it, saute the onions in butter for about 3 minutes then add the mushrooms cook for another 3 minutes and remove from heat to cool. On the meat, lay down the spinach, add the mushrooms and onions and sprinkle with the blue cheese crumbles or lay out whatever cheese you decided on. Tightly roll the meat and brown all sides in your saute pan, you may want to add a little more butter. Once it is browned, if you have an oven safe saute pan put it in a 325 degree oven for about 20 minutes, longer if you like your meat cooked more, 20 minutes should be perfect (remember the meat is thinner so it will cook faster so if you like it more rare, you might want to cook it less)

Serve with mashed taters and asparagus or whatever starch and veggie you like most, if the kids are out, turn down the lights, light a candle and enjoy.

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