Spicy Flank Steak Rolls with Smokey Blue Cheese
With the tip of a sharp knife, lightly score both sides of the steak in a diamond pattern. Toss the flank steak with the chile, Worcestershire, salt and pepper and refrigerate overnight.
Heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side until medium rare. (Or you may grill it.) Cut 16 thin slices across the grain. (You may have extra flank steak. How about fried rice for tomorrow’s dinner?!)
Strip all but the last inch of leaves off each rosemary sprig. Place a small piece (about 1 teaspoon) of blue cheese at the end of each slice of flank steak and roll each slice into a tight coil. Punch a hole through all the layers with a skewer or a thin chopstick. Insert a rosemary sprig through the hole made by the skewer.
Serve with horseradish sauce or Worcestershire sauce for dipping.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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