Looking for a delicious, healthy, and festive beef dish suggestion this holiday season? One of our most local vendors, Hidden Brook Farm (located 2 minutes from the Farm), recommends this tasty dish that features their fresh local meat, healthy spinach, and immune system building garlic.
Olive Oil Cooking Spray
1/4 Cup Whole – Wheat panko Bread Crumbs
1 Tbsp. Pine Nuts, toasted
2 tsp. Red Wine Vinegar
2 Cloves Garlic, minced
1/4 tsp. Fine Sea Salt
1/4 tsp. Dried Red Pepper Flakes
1 Flank Steak (1lb), trimmed of visible fat
3 oz. Spinach Leaves (about 6 cups)
- Preheat oven to 400 F . Arrange a rack in a baking pan and coat with cooking spray. In a small bowl, combine panko, nuts, vinegar, garlic, salt and pepper flakes. Set aside.
- Place steak on a work surface. Holding a sharp knife (ideally a carving knife with a thinner blade than a chef’s knife) parallel to work surface and position along one of the longer sides, cut steak almost in half horizontally, so it opens like a book. Spread steak open with “spine of book” parallel to you.
- Sprinkle the panko mixture evenly over steak, leaving a 1 inch border along the farthest edge. Arrange the spinach on top of panko mixture. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and tie crosswise at 1-inch intervals with kitchen string.
- Place steak on rack in the prepared baking pan and bake until a meat thermometer inserted into thickest part of steak registers 150 F for medium doneness, about 35 min, or 130 F for medium rare, about 30 min.
- Transfer the steak roll to a cutting board, loosely cover with foil and let rest for 10 min. ( internal temp. will continue to rise to about 160 F for med and 140F for med rare).
- Remove foil and string and carefully cut steak crosswise into 1/2 -inch slices. serve drizzled with any juices accumulated on cutting board.
* Makes 4 servings
Courtesy of Hidden Brook Farm (and CleanEating)