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Categories:
portobello mushrooms salt flank steak spinach sweet cooking oil arugula cooking oil red onions sugar salt red wine vinegar
Viewed: 6 - Published at: 7 years agoIngredients
- 6 medium portobello mushrooms, stemmed and gilled
- Salt and fresh ground black pepper
- 2 pounds flank steak, thinly sliced on the diagonal against the grain (a.k.a carne asada)
- 2 cups spinach, collapsed
- 1 cup sweet and sour onions, plus more for serving, recipe follows
- 1/4 cup cooking oil
- 4 cups arugula leaves
- 1/4 cup cooking oil
- 5 red onions, sliced
- 4 tablespoons sugar
- 1 tablespoon salt
- 3/4 cup red wine vinegar
Method
- For the roulade: Preheat oven to 350 degrees F.
- Coat the portobello mushrooms in oil, salt and black pepper and place on a sheet pan.
- Roast in the oven for 15 minutes or until fully cooked.
- Chill and thinly slice.
- Working on a cutting board, spread out a piece of the sliced flank steak.
- Place a thin line of spinach across the edge of the flank meat.
- Repeat with the sliced portobello mushrooms and sweet and sour onions.
- Firmly roll the ingredients up in the flank steak.
- Secure with a toothpick.
- Repeat until all the flank meat is stuffed and rolled.
- Coat a large saute pan with cooking oil and place over high heat.
- Season each flank steak roulade with salt and pepper.
- Sear each roulade in the pan by placing the seam side down to ensure closure.
- Cook until browned on all sides and cooked to desired doneness, about 6 minutes.
- Slice each roulade on the bias into 1-inch pieces.
- Serve over arugula and sweet and sour red onions.
- For the onions: In a saute pan over medium heat, add the cooking oil and sliced onions.
- Cook for a few moments while stirring, until the onions start to turn translucent.
- Add the sugar and salt and continue to cook until onions begin to soften, but are still firm to the touch.
- Add the red wine vinegar and cook until almost all the vinegar has been reduced.
- Turn the onions out on to a sheet pan to cool.
