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Sunday, June 24, 2012

Poor Man's Surf n Turf

Andrew has been on a seafood kick lately and with the economy being what it is, the expensive cuts of meat were out of the question. Flank steaks and Flatiron steaks are fairly inexpensive yet very flavorful. The most expensive ingredient is the Crab - and I lucked out and found it on sale. 

Poor Man’s Surf n Turf    aka: Rolling Tide Flank Steak

4 cloves Garlic - minced
8-10 Scallions - thinly sliced
¼ C Fresh parsley - minced
1-2 lb. Flank Steak or Flatiron Steak
1 C Parmesan Cheese
8 oz. Havarti Cheese
½ C Bread crumbs
1 Egg
1-6 oz. Can Crab meat or Fresh if you’d like
Olive Oil
Salt & Pepper

In a medium bowl, combine the garlic, scallions, parsley, parmesan, crab meat and bread crumbs and mix well. Add 1 egg and mix well with your hands or a spoon. Set aside.

Cut ten 15” long pieces of kitchen twine. Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with the grain of the meat is parallel to you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book, arranged so the grain of the meat is parallel to you, and season exposed side with salt and pepper. Layer the Havarti over the meat leaving a 1/2 – inch border along the side furthest from you; Spread the mixture evenly over the cheese, press and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest to you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll. Tie the beef tightly with twine, spacing the ties evenly about every 1 1/2 inches. Season the outside with salt and pepper all over, wrap in plastic wrap, and refrigerate.

Carefully unwrap the beef roll and cut between the ties to make the pinwheels. Brush both cut sides gently with olive oil and season with salt and pepper.

Clean and oil the grilling cast iron skillet or Dutch Oven. Place the pinwheels in the skillet and cook until well browned on both sides Place in a Dutch Oven and cooked until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 145°F,

Transfer to a platter, let rest for five minutes, and serve.

We served this with Garlic, Cream Cheese stuffed, Bacon Wrapped Shrimp. As a garnish. The Recipe will follow. 

Have fun cookin'

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