Stuffed Flank Steak with Roasted Fingerling Potatoes

Howdy! We celebrated a special occasion last night – Jav decided to quit his job and start his own business Arerra Interactive! Today was his first day being his own boss. I am so proud of him and know he will be extremely successful in his new venture.  However, if it doesn’t work out he might have a successful career in modeling.

To commemorate the occasion, I made some beef and potatoes. Jav is mostly a fan of french fries and burgers (Jack in the Box, McDonalds, Burger King) and likes to spend his day of Sabbath partaking in a tradition called “Gluttony Sunday” where he generally visits all three of these fast food joints before noon.

However, this Sunday, I decided to make a stuffed flank steak with roasted fingerling potatoes. Aren’t fingerling potatoes the cutest? They are so good too!

Their flavor is just a tad sweet and creamy. This is a very simple meal that makes it look like you spent a lot of time slaving away in the kitchen.

 Stuffed Flank Steak

 1.5-2lbs of Flank Steak

 Marinade

 ¼ Cup Soy Sauce
2 Cloves Garlic Chopped
4 Green Onions Chopped
½ Cup Brown Sugar
¼ Cup Rice Wine Vinegar
4 Tablespoons Honey
½ Cup Pineapple Juice
Red Pepper Flakes (optional)
¼ Cup Olive Oil

Pound meat with meat pounder covered with plastic wrap until ¼ inch thick. Watch out for splatters!

Blend marinade all ingredients in the blender.

Pour over flank steak in ziplock bag. Marinate in fridge for 2-4 hours.

Filling

6 Strips of Good Quality Bacon
2 Cups Fresh Spinach
2 Cloves Garlic
 3/4 Cup Parmesan Shredded
1 Tablespoon Red Wine Vinegar
1 Tablespoon Olive Oil
Salt and Pepper to taste

Cook bacon until partially cooked but not crisp.

Drain off grease and set bacon aside.

 In food processor, pulse together spinach, garlic, parmesan, vinegar, oil, salt and pepper until mixture resembles a pesto.

Remove steak from fridge and spread spinach mixture over the steak.

 

Add bacon pieces not overlapping on top of spinach mixture.

Roll together tightly.

Use toothpicks or skewers to hold together ever two inches.

 Slice into two inch rolls.

Grill over medium heat for 10-15 minutes until done.

This is for medium depending on your grill hotness. If you use a meat therm, I like it to read 135 degrees when I take them off the grill.

Roasted Fingerling Potatoes

5 Cloves Garlic
¼ Cup Olive Oil
3 Tablespoons Lemon Juice
1 Tablespoon Chopped Rosemary
Salt and Pepper

Preheat oven to 400 degrees.  Crush garlic – Remember this old thing, the garlic crusher? I love this tool.

 Mix garlic, oil, lemon juice, rosemary and salt and pepper together in small bowl.

 Pour mixture over potatoes in a roasting pan.

Make sure potatoes are evenly covered. Roast for 20-25 minutes until brown and yummy.
Serve hot.

Enjoy!

Love,

Lindzee