Beef Roll Ups

by Linda Capeloto Sendowski on September 5, 2012

Steak Lolis and Pluot Crunch 016-3

Last week I walked into the butcher and since I was the only one at the counter, it was very early; I was the only one there.  I asked my butcher to play with me for a moment. He was kind enough to make thin slices of London broil for me to try out this idea I had in the middle of the night.  Does anyone else out there dream about food and recipes in the middle of the night?

These would make a great party appetizer, either on a buffet or individually plated.

Serves10 to 12

2 pounds thick London Broil, about 4-5 pieces

2 tablespoons safflower oil

1/3 cup finely chopped onion

2 tablespoon chopped parsley

2/3 cup brown and wild rice blend

1/3 cup chopped moist, dried black figs

Salt

Pepper

1 1/ 2 cups water

3 tablespoon safflower

1/ 2 cup tamarind paste

1/ 4 cup lemon juice

Slice each London broil piece into very thin sheets, about 6 to for each piece.  My butcher was kind enough to do it for me, when the store was not busy for a moment.  Heat a small saucepan on medium-high heat, add oil, and add onion and sauté for a few moments.  When onion turns translucent, add parsley and season with salt and pepper and stir.  Next, add rice and stir.  Sauté for a moment and then, add chopped black fig pieces.  Add water and cover.  Bring rice to a boil; turn down heat to lowest setting.  Simmer rice until all of the water is absorbed.  Fluff rice with a fork, cover and let it sit until cool.

When rice is cool it is ready to be used as stuffing.  Place a slice of beef on a work surface.  Place two to three tablespoons of cooled rice at one end of beef and roll up.  Secure roll with a toothpick or two. Season rolls with salt and pepper. Heat a medium non-stick skillet over medium-high heat.  When hot, add 3 tablespoons of oil or more.  Place beef roll ups in pan.  Sear on one side until golden crusted and then, using a tong carefully turn beef to another side.  Continue until beef is crusted all around.  Remove roll ups from skillet as they are done and set aside on a plate.

Pour off any excess oil from the pan.  Deglaze any crusted bits of meat or rice from the pan with 1/ 2 cup of tamarind paste or sauce mixed   with 1/ 4 cup lemon juice.  Stir sauce until it starts to bubble and reduce.  Serve roll ups as an appetizer, two per plate, with a spoonful of sauce or serve on a buffet plate.

 

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