Horseradish Crusted Steak RouladeAdapted from The Food Network Magazine
1/2 red pepper, finely diced
1 garlic clove, mashed and minced
1/4 cup fresh chopped parsley
1/3 cup crumbled feta cheese
1 lbs boneless, thin cut sirloin tip
1 teaspoon olive oil
For the crust -
1/4 cup panko
2 Tablespoons plain breadcrumbs
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon horseradish, drained
1-2 teaspoons olive oil
salt and pepper
In a bowl, mix together the red pepper, garlic, parsley and feta cheese. Spread the steak out - pound them down to about 1/4 inch if they are not already that thin - on a cutting board and season with salt and pepper. Spread the mixture evenly over each piece of steak, leaving about a 1-inch boarder all around. Roll the meat away from you into a tight cylinder, tucking in the filling as you go. Secure with toothpicks or twine.
To make the crust - mix all ingredients together until well combined. Season with salt and pepper; set aside.
Preheat oven to 425 degrees F. In an oven proof skillet, over medium heat, add the oil. Carefully place each roulade into skillet and quickly brown each side, about 2 minutes per side. Remove skillet from heat and top the roulade with the crust - pressing down to ensure it sticks. Place in oven and continue to bake until the center registers about 130 degrees for medium rare, about 10-15 minutes. Remove from oven and transfer to a cutting board and allow to rest for at least 5 minutes. Serve and enjoy!
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