Wednesday, February 20, 2008

Rolly Steak

I know, I really should get some better title writers. However, whenever the kids like something, they call it by a description, rather than a proper name. Being rather sentimental, I let these silly names hang on for years, preferring to have daily reminders of when they were little embedded in our lives. Like I said, silly, but it's nice when the 17 year old says, "Hey, Mom, can we have rolly meat? I'll go get some spinach!"


3 steaks, pounded to about 1/2" thick
olive oil
1 pound frozen spinach, microwaved without salt for 4 minutes
1/2 onion, minced
garlic powder, salt & pepper
1 cup beef broth
1/4 cup water whisked with 2T flour

Pound the steaks down to between 3/8" & 1/2" thick. Sprinkle the meat with garlic powder, freshly ground pepper and a very minor amount of salt (less than usual). Stir the onion into the spinach, and spread the spinach evenly between the three steaks, holding it back 1" from the sides; top with the cheese of your choice. I usually use Swiss cheese, but mozarella is also nice. Fold the steak over so the spinach and cheese are inside, then hold in place with toothpicks. Lay on its side in a small amount of olive oil in the bottom of the broiler pan, and broil for 3 to 4 minutes on each side. For the gravy, heat the beef broth, whisk the water/flour combination in, then add pan drippings. Diced tomatoes can be added for extra flavor. I serve this with this pasta:

1 lb. penne, cooked according to package directions
1 cup diced tomatoes (canned or fresh)
1 tbsp parsley
1/4 cup olive oil
ground fresh pepper
1/2 tsp garlic powder

Mix all ingredients together. Nice side dish; flavors hold up well with beef. Best of all, this meal is colorful, which is one of my big "things": I'm certain everything tastes better if it looks better, and color is the best way to make things look appealing (picture a meal of pork chops, whole wheat bread, carrots and applesauce - not very pretty, now is it?).

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