Rolled French Steak

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 breakfast steak (cut into pieces about 2-inchx6-inch) or 1 any thin steak (cut into pieces about 2-inchx6-inch)
• 1/2 slice bacon
• 1/2 teaspoon parsley
• 1 teaspoon parmesan cheese
• 1/4 teaspoon garlic, chopped
• toothpick
• 2 tablespoons oil (for frying)
• tomato sauce to cover roll

Recipe

• 1 lay all thin steaks out flat on cookie sheets.
• 2 put 1/2 slice of bacon on each steak.
• 3 sprinkle parsley over each steak.
• 4 sprinkle parmesan cheese over each steak.
• 5 sprinkle chopped garlic over each steak.
• 6 roll steak up and fasten with toothpick so steak does not unroll.
• 7 brown outside of steak rolls in oil in 4 to 6 quart pan.
• 8 after all steak rolls are browned, place back in pan.
• 9 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.).
• 10 simmer for approximately 1-1/2 to 2 hours.
• 11 sauce will thicken quite a bit. make sure steak doesn't start to stick to bottom of pan.

Rolled Flank Steak

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs flank steaks
• 6 garlic cloves
• 1 1/2 cups croutons
• 2 tablespoons chopped italian parsley
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• kitchen string
• 2 tablespoons butter
• italian parsley, sprigs for garnish

Recipe

• 1 pre-heat oven to 400º.
• 2 in a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
• 3 drain and let cool.
• 4 combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
• 5 spoon paste on top of flank steak.
• 6 roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
• 7 (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.
• 8 place steak in oven-proof pan and bake in 400º oven for 10 minutes.
• 9 reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
• 10 to serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
• 11 garnish each round with parsley.

Red Chile Filet Mignon With Wild Mushroom Sauce

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 new mexico red chilies
• coarsely ground fresh black peppercorns
• 4 (8 ounce) filet mignon steaks
• 6 ancho chilies
• 8 cups boiling water
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons unsalted butter
• 1 small red onion, diced
• 2 tablespoons finely chopped garlic
• 2 cups red wine
• 1/2 lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick
• 1/2 lb cremini mushroom, stems removed and caps sliced 1/4-inch thick
• 1/2 lb portabella mushroom, stems removed and caps sliced 1/4-inch thick
• 3 1/2 cups chicken stock
• 3/4 cup ancho chile puree
• 2 tablespoons honey
• salt & freshly ground black pepper

Recipe

• 1 to make the ancho puree: place the anchos in a bowl and pour the boiling water over them. let stand for at least 30 minutes. drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. process to a puree. may be made up to 2 days ahead and refrigerated, covered.
• 2 to make the mushroom sauce: in a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. reduce the heat to medium, add the mushrooms, cook until soft, add the stock. raise the heat to high and bring the mixture to a boil. reduce the heat to medium and simmer for 15 minutes.whisk in the ancho puree and cook for 5 minutes. add the honey and salt and pepper to taste. keep hot in a double boiler until ready to serve. may be made up to 2 days ahead and refrigerated.
• 3 for the steaks: preheat the oven to 300. preheat a grill to medium hot.
• 4 spread out the chiles on a baking sheet and roast for about 1 minute. remove the seeds and stems, place the flesh in a food processor and chop coarsely. add the coarsely ground pepper to taste. place mixture in a pie pan.
• 5 dredge each steak on both sides with the pepper mixture and grill until done to your liking.
• 6 serve each steak with some sauce spooned on top.

Rolled Broccoli Meatloaf

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 lbs lean ground beef
• 1 egg
• 1 (1 1/4 ounce) package lipton onion soup mix
• 1/4 cup a.1. original sauce
• 1 -2 broccoli florets (depends how much you like) or 1 -2 frozen broccoli, but you must defrost first
• 8 ounces grated cheddar cheese

Recipe

• 1 preheat oven to 350°f.
• 2 cook, steam broccoli, crumble up and set aside to cool.
• 3 in a large mixing bowl combine ground beef, egg, soup mix and a1 sauce.
• 4 on a large flat surface (bread board etc.) place the foil.
• 5 spread meatloaf mixture into a rectangle, about 1/2 inch thick.
• 6 you want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
• 7 roll up, starting at the small end of the loaf roll.
• 8 it helps to roll with the foil under, it kinda holds it together as you roll.
• 9 pinch/close the small ends of the loaf.
• 10 bake about 1 hour.
• 11 i like to pour more a1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.

Succulent Steak Marinade

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 2
• 1 (8 ounce) bottle red wine and vinegar salad dressing
• 2 tablespoons worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon dried onion flakes
• 1 teaspoon ground pepper
• 1 tablespoon parsley

Recipe

• 1 mix all ingredients together.
• 2 marinate any cut of steak in the marinade for 30 minutes to 2 hours.

Rolled Flank Steak With Green Olives And Oregano

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups basic tomato sauce (recipe also posted)
• 1 cup green italian olives (preferably ascolane)
• 3 tablespoons chopped fresh oregano leaves
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1 cup finely chopped italian parsley
• 1/4 teaspoon freshly grated nutmeg
• 1 3/4 lbs beef flank steak, sliced into 8 thin scallops
• salt and pepper
• flour, for dusting
• 1/4 cup extra virgin olive oil
• 1/2 cup dry red wine

Recipe

• 1 in a medium saucepan, combine the tomato sauce, olives, and 2 tablespoons of the oregano and bring to a boil.
• 2 reduce the heat and simmer while you assemble the braciole.
• 3 in a mixing bowl, mix the cheese, parsley, and nutmeg until well blended.
• 4 lay the pieces of steak out on a board and season with salt and pepper.
• 5 divide the cheese mixture evenly over the beef, spreading to form a thin layer on top of each piece.
• 6 roll up each piece like a jelly roll and tie securely with a piece of butcher's twine.
• 7 season with salt and pepper and roll in flour to coat lightly.
• 8 in a 12-14 inch skillet, heat the olive oil until smoking.
• 9 place 4 rolled steak pieces at a time in the skillet and brown evenly, rolling with tongs or a wooden spoon.
• 10 transfer to a plate and repeat with 4 remaining rolls.
• 11 pour off the cooking oil.
• 12 return the skillet to the heat and add the wine, stirring the bottom of the skillet with a wooden spoon to loosen the browned bits.
• 13 add the simmering tomato sauce and bring to a boil.
• 14 add the beef rolls and simmer uncovered 10-15 minutes, until the meat is cooked through.
• 15 remove the meat to a heated platter, pour the sauce over, and garnish with the remaining tablespoon of oregano.

North Carolina Boneless Shoulder Roast

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 -3 lbs boneless beef shoulder, at least 2 to 3 inches thick
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons a.1. original sauce
• 2 teaspoons garlic salt
• adolphs meat tenderizer

Recipe

• 1 mix marinade and pour over meat. sprinkle all sides of roast with tenderizer. place in covered dish or bag and marinate in the frig for 24 hours.
• 2 after 12 hours, recover with tenderizer.
• 3 cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. careful not to overcook.
• 4 slice very thin and serve.