California Kitchen & Company

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Tied Roast for Two:

Ingredients:

1 flank steak, pounded to tenderize
1 ½ c. cooked rice (divided)
1 c. mushrooms, sliced thin
2 cloves garlic, minced
¼ c. red bell pepper, finely diced
¼ c. red onion, finely diced
2 T. fresh basil, minced
2 T. fresh cilantro, minced
1-2 T. peanut oil (as needed)
½ t. sea salt (or to taste)
¼ t. fresh ground pepper
3 bay leaves
Additional salt and pepper

Marinade:
½ c. red wine
2 T. peanut oil
1 T. Worcestershire sauce
Hot sauce to taste

Cook rice as per package instructions. Put ½ c. in a medium bowl. Sauté mushrooms in 1 T. peanut oil, until they begin to let off liquid. Add to rice in bowl. Sauté garlic, bell pepper and onion in 1 T. peanut oil until slightly wilted, add to mushrooms and rice. Add basil, cilantro, salt and pepper. Toss together, spread on steak, (reserve any extra filling for bean and rice mixture) roll up lengthwise and tie with cotton string to hold closed. Roll in more salt and pepper to taste and tuck bay leaves under strings on top of roast. Place on rack in roasting pan. Mix wine, oil, Worcestershire sauce, and hot sauce. Baste meat. Preheat oven to 500 degrees, when you put roast in, turn down to 325 degrees. Bake approx. 40-50 minutes, basting every 10 minutes. After 30 minutes, check with instant read thermometer. When internal temperature is 135 degrees, roast is done to medium. Remove, let sit 10 minutes, slice into 1" thick slices with sharp knife.

Serve with bean and rice mixture, a green salad, steamed corn tortillas and Mexican Cotija cheese, or feta.

Lay steak on plastic wrap and pound with mallet or the edge of a saucer until tenderized and about ¾" thick. Lightly salt (optional).

Black Beans and Rice
1 c. cooked black beans
1 c. cooked rice
Any extra stuffing left over from roast.
1-2 T. cilantro

Combine, warm and serve beside roast to fill tortillas. Add cheese to taste.