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Stuffed Flank Steak
Couscous with Lemon & Herbs
Orange & Radish Salad with Arugula
Apple Turnovers
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Entree
Stuffed Flank Steak
*America's Test Kitchen Recipe
Ingredients:
1 flank steak (about 2 pounds)
1 (12 oz.) jar roasted red bell peppers, rinsed, drained, and patted dry
5 tablespoons extra-virgin olive oil
½ oz. Parmesan cheese, grated (about ¼ cup)
1 medium shallot, chopped coarse
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
1 tablespoon minced fresh thyme leaves
Table salt and ground black pepper
8 ounces thinly sliced deli provolone cheese
3 ounces baby spinach (about 2 cups)
Directions:
Lay steak on large plate and freeze until firm, about 20 minutes
Meanwhile, puree peppers, 2 tablespoons oil, Parmesan, shallot, garlic, thyme and 1/8 tsp. salt in food processor until smooth, about 30 seconds, stopping to scrape down sides of work bowl as needed; set aside.
Slice chilled steak in halt horizontally to within ½ inch of edge and open like a book. Pat steak dry with paper towels and season with salt and pepper.
Layer provolone cheese over steak, leaving 1-inch border around edges, then cover with spinach. Spoon roasted red pepper mixture evenly over spinach. Roll steak up tightly and tie. Brush steak with additionally 1 tablespoon oil.
To Store: Wrap steak tightly with plastic wrap and refrigerate for up to 24 hours.
To Serve: Adjust oven rack to middle position and heat oven to 450 degrees. Brush steak with additional 1 tablespoon oil and transfer to wire rack set over foil-lined baking sheet. Roast until instant thermometer inserted into center of steak registers 120 degrees, 45 to 50 minutes, rotating steak and brushing it with remaining 1 tablespoon oil halfway through cooking. Transfer steak to carving board, tent with foil and let rest, about 10 minutes. Remove twin and slice steak crosswise.
*America's Test Kitchen Recipe
Ingredients:
1 flank steak (about 2 pounds)
1 (12 oz.) jar roasted red bell peppers, rinsed, drained, and patted dry
5 tablespoons extra-virgin olive oil
½ oz. Parmesan cheese, grated (about ¼ cup)
1 medium shallot, chopped coarse
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
1 tablespoon minced fresh thyme leaves
Table salt and ground black pepper
8 ounces thinly sliced deli provolone cheese
3 ounces baby spinach (about 2 cups)
Directions:
Lay steak on large plate and freeze until firm, about 20 minutes
Meanwhile, puree peppers, 2 tablespoons oil, Parmesan, shallot, garlic, thyme and 1/8 tsp. salt in food processor until smooth, about 30 seconds, stopping to scrape down sides of work bowl as needed; set aside.
Slice chilled steak in halt horizontally to within ½ inch of edge and open like a book. Pat steak dry with paper towels and season with salt and pepper.
Layer provolone cheese over steak, leaving 1-inch border around edges, then cover with spinach. Spoon roasted red pepper mixture evenly over spinach. Roll steak up tightly and tie. Brush steak with additionally 1 tablespoon oil.
To Store: Wrap steak tightly with plastic wrap and refrigerate for up to 24 hours.
To Serve: Adjust oven rack to middle position and heat oven to 450 degrees. Brush steak with additional 1 tablespoon oil and transfer to wire rack set over foil-lined baking sheet. Roast until instant thermometer inserted into center of steak registers 120 degrees, 45 to 50 minutes, rotating steak and brushing it with remaining 1 tablespoon oil halfway through cooking. Transfer steak to carving board, tent with foil and let rest, about 10 minutes. Remove twin and slice steak crosswise.
Side Dish
Couscous with Lemon and Herbs
Couscous with Lemon and Herbs
*America's Test Kitchen Recipe
Ingredients:
2 tablespoons EVOO
2 shallots, minced
1 medium garlic clove, minced or pressed through garlic press (about 1 tsp.)
1 ½ cups low-sodium chicken broth
½ tsp. grated zest and 1 tablespoon juice from 1 lemon
1 cup plain couscous
¼ cup minced fresh basil or parsley leaves
Table salt and ground black pepper
2 tablespoons EVOO
2 shallots, minced
1 medium garlic clove, minced or pressed through garlic press (about 1 tsp.)
1 ½ cups low-sodium chicken broth
½ tsp. grated zest and 1 tablespoon juice from 1 lemon
1 cup plain couscous
¼ cup minced fresh basil or parsley leaves
Table salt and ground black pepper
Directions:
Heat oil in medium saucepan over medium-high heat. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Stir in broth and lemon zest. Bring to boil.
Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fold in basil and lemon juice and season with salt and pepper to taste.
Heat oil in medium saucepan over medium-high heat. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 15 seconds. Stir in broth and lemon zest. Bring to boil.
Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fold in basil and lemon juice and season with salt and pepper to taste.
Side Dish
Orange and Radish Salad with Arugula
*America's Test Kitchen Recipe
Ingredients:
2 ¼ cups prepared oranges (4 medium oranges)
2 ¼ cups prepared oranges (4 medium oranges)
2 tablespoons plus 1 teaspoon juice from 1 lime
½ tsp. Dijon mustard
¾ tsp. ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
¼ tsp. table salt
Ground black pepper
¼ cup plus 1 tsp. vegetable oil
8 radishes, quartered lengthwise and cut crosswise into 1/8 inch-thick-slices (about 2 cups)
6 ounces baby arugula (about 6 cups loosely packed)
½ tsp. Dijon mustard
¾ tsp. ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
¼ tsp. table salt
Ground black pepper
¼ cup plus 1 tsp. vegetable oil
8 radishes, quartered lengthwise and cut crosswise into 1/8 inch-thick-slices (about 2 cups)
6 ounces baby arugula (about 6 cups loosely packed)
Directions:
Place orange slices in fine-mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
Add oranges, radishes and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.
Place orange slices in fine-mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
Add oranges, radishes and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.
Dessert
Apple Turnovers
*America's Test Kitchen Recipe
Ingredients:
¾ cup (5 ¼ oz.) sugar
1 tsp. ground cinnamon
2 Granny Smith apples, peeled, cored, and chopped coarse
1 tablespoon juice from 1 lemon
1/8 tsp. table salt
½ cup applesauce
2 sheets frozen puff pastry (9 x 9 ½ inches) – thawed overnight in refrigerator
Flour for dusting work surface
¾ cup (5 ¼ oz.) sugar
1 tsp. ground cinnamon
2 Granny Smith apples, peeled, cored, and chopped coarse
1 tablespoon juice from 1 lemon
1/8 tsp. table salt
½ cup applesauce
2 sheets frozen puff pastry (9 x 9 ½ inches) – thawed overnight in refrigerator
Flour for dusting work surface
Directions:
Line baking sheet with parchment and set aside. Combine ¼ cup sugar and cinnamon in small bowl and set aside.
Pulse apples, remaining ½ cup sugar, lemon juice and salt in food processor until apples are chopped into pieces no larger than ½ inch, 8 to 10 pulses. Transfer mixture to fine-mesh strainer set over bowl and let drain for 5 minutes, reserving juices. Transfer drained apple mixture to medium bowl and stir in applesauce.
Unfold 1 sheet puff pastry onto lightly floured work surface and roll out to 10-inch square. Cut pastry into four 5-inch squares. Place 2 tablespoons apple mixture in center of each square, brush edges of square with reserved apple juice, then fold and crimp edges (with fork). Brush top of turnover with reserved apple juice and sprinkle with cinnamon sugar. Transfer turnover to prepared baking sheet; repeat with remaining pastry and apple mixture.
Line baking sheet with parchment and set aside. Combine ¼ cup sugar and cinnamon in small bowl and set aside.
Pulse apples, remaining ½ cup sugar, lemon juice and salt in food processor until apples are chopped into pieces no larger than ½ inch, 8 to 10 pulses. Transfer mixture to fine-mesh strainer set over bowl and let drain for 5 minutes, reserving juices. Transfer drained apple mixture to medium bowl and stir in applesauce.
Unfold 1 sheet puff pastry onto lightly floured work surface and roll out to 10-inch square. Cut pastry into four 5-inch squares. Place 2 tablespoons apple mixture in center of each square, brush edges of square with reserved apple juice, then fold and crimp edges (with fork). Brush top of turnover with reserved apple juice and sprinkle with cinnamon sugar. Transfer turnover to prepared baking sheet; repeat with remaining pastry and apple mixture.
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TO STORE: Freeze turnovers until firm, about 2 hours. Transfer turnovers to zipper lock bag and freeze for up to 1 month.
TO SERVE: Adjust 2 oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 rimmed baking sheets with parchment. Place 4 turnovers on each baking sheet and let sit at room temperature until edges have softened, about 20 minutes. Re-crimp edges to seal, then bake until well browned, 20 to 26 minutes, rotating baking sheets halfway through. Transfer turnovers to wire rack and let cool slightly, about 15 minutes, before serving.
TO STORE: Freeze turnovers until firm, about 2 hours. Transfer turnovers to zipper lock bag and freeze for up to 1 month.
TO SERVE: Adjust 2 oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 rimmed baking sheets with parchment. Place 4 turnovers on each baking sheet and let sit at room temperature until edges have softened, about 20 minutes. Re-crimp edges to seal, then bake until well browned, 20 to 26 minutes, rotating baking sheets halfway through. Transfer turnovers to wire rack and let cool slightly, about 15 minutes, before serving.
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