This is where I will be posting the recipes I've created, as well as the recipes I make out of cookbooks and whatnot. I will also be including notes to (hopefully) make the process simpler for you, or ways to adjust the taste. Essentially, this is my online cookbook. If you have any questions or want to request a recipe, just ask! Enjoy!
Moco's Meals
Ingredients:
- 1/4 cup oil
- 1/2 cup parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic
- 1 1/2 lb flank steak
- 3 roasted red peppers (See post about red peppers for directions)
- 1 hot cherry pepper, seeded, cored, and minced
- 8 oz fresh spinach
- 4 oz prosciutto
Rinse the spinach well, but DO NOT dry. Put it in a pot, with only the water that clings to the leaves. Cook, covered, for about 5 minutes on medium heat. Remove the spinach from the pot and strain it, then press the remaining water out with the back of a spoon. Put spinach, garlic, breadcrumbs, and oil in a food processor, and puree until thick and smooth. Butterfly the steak, and put the prosciutto on it, in a single layer. Cut the roasted red peppers in half lengthwise, make sure they are cored and seeded, and lay them on top of the prosciutto. Next, put a layer of the sauce you made. Finally, sprinkle the top with the minced cherry pepper. Roll it lengthwise, making sure that nothing falls out the sides, and tie with string every two inches. Coat with a little bit of oil, and add salt and pepper to taste. Cook in a shallow pan in a 350 degrees F oven for 40 minutes.
Notes:
- For directions on how to roast the red peppers, refer to the post entitled “roasted peppers” (right below this post)
- For directions on how to butterfly the steak, see the post entitled “how to butterfly a steak” (right about this post)
- I used toothpicks instead of string to hold the roll together, you can do either
- I chose to sprinkle some red pepper flakes in the mixture as well
- 40 minutes will get you a rare to medium-rare steak. If you want a more well done steak, it will take about 10 minutes longer.
- Be careful when rolling the steak, as the peppers will slip right out of the steak.
- There isn’t too much you can do to change around this recipe, though some parsley and oregano would add extra flavor in the sauce
- If your sauce is TOO thick, to the point where the food processor is having trouble, add a little bit of water, since more oil will give the sauce a strange texture
