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
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.