I’m always a little disappointed with serving a large serving of beef. It tends to be the star of the show, and the meal becomes fairly unhealthy being served with potatoes and 1 type of vegetable or a house salad.
Want to know a great way to increase the amount of veggies? Serve them inside the beef!
Take your flank steak and hammer it out thin. Lay out several pieces of butchers twine and place the steak on top of it.
Rub it down with a little oil, salt, and pepper, and then start prepping your veggies of choice.
If you are using firm veggies you will have to steam or cook them so they become malleable. If you want them to maintain their crispness then place them so the beef will wrap around them without bending them.
I chose to use steamed asparagus, fire roasted bell peppers, mushrooms, banana peppers, and boiled eggs.
Parmesan or blue cheese would be another great addition.
Pour a little more oil over the top of the veggies, fold the beef up, and tie the butcher’s twine.
Get a cast iron skillet nice and scolding hot. Through some butter in, and sear the roll on all sides.
Put it into an oven at 350 degrees until your meat is cooked. Probably about 20-30 minutes. You can cook it lower as well if you have the time. Be cautious of heating it too high, as the tough flank steak could get tougher.
Once its cooked, let it rest 5-10 minutes, slice, and serve.
Drizzle pesto, hollandaise sause, bearnaise sauce, or whatever you want all over the top of it. You could even serve it up as a sandwich if you wanted.