Rolled Stuffed Steak Recipe
Today I tested a rolled stuffed steak recipe for my Labor Day menu. I grilled the steak on the barbecue. First, I made a red olive tapenade and used it as the spread for the steaks. I selected boneless beef round as it's a leaner cut of meat.
The marinade I prepared served both as the meat tenderizer and the sauce. It was a simple mix of olive oil and lemon juice. I used California Olive Ranch olive oil, which I just received in the mail. The extra virgin olive oil is fragrant with bold, fruity notes. It imparted a very distinct and pleasant flavor to the beef, and I would definitely use it again.
I enjoyed the olive oil so much that I asked Kirsten from California Olive Ranch if we could give away a bottle to Pham Fatale readers. Kirsten very kindly agreed, and has generously offered not one, but three bottles! We’re planning on selecting three winners at random this week, with the first giveaway starting today.
For a chance to win the first bottle, all you need to do is complete the form below the description. It should take about 30 seconds. Please use a VALID email address because this is how we will contact you if you win! The 30th of August is the deadline; any entries after that date will be not qualify for the giveaway. I will randomly pick the first winner and announce the name on Wednesday, August 31st.
And for those of you who can't wait to try California Olive Ranch olive oil, head over to their online store, enter coupon code BLOGFRIENDS, and enjoy a 10% discount (for Pham Fatale readers)!
California Olive Ranch Giveaway Entry Form:
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Yields: 4 servings8 boneless beef round steaks (sirloin tip)
2 tablespoons papaya paste (see tips)
2 lemons, freshly squeezed
1-¼ cups extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon black pepper, freshly cracked
3/4 teaspoon salt
1 cup red Cerignola olives
2 anchovy filets (optional), chopped
2 cloves fresh garlic, finely minced
1 teaspoon Herbes de Provence (see tips)
4 tablespoons ricotta cheese
6 tablespoons sweet basil leaves, snipped
Marinating the beef:
In a small sealable glass jar, combine 1 teaspoon honey, lemon juice, mustard, 2/3 cup olive oil and black pepper. Cover with a lid and shake well.
Slice the beef rounds in half (about ½-inch thick).
Place the beef in a glass baking dish. Rub each piece with the papaya paste. Drizzle half of the lemon and olive oil marinade. Chill and allow to marinate for about 15 minutes.
Remove the beef from the refrigerator so the meat returns to room temperature.
Making pink tapenade filling:
Coarsely chop 3/4 cup of olives using a chef's knife and reserve the rest.
In a mini-food processor (or blender), combine the chopped olives, anchovies (if used), 1 teaspoon honey, garlic, herbes de Provence, 1 tablespoon of lemon juice and 4 tablespoons of ricotta cheese. Pulse until smooth. Slowly add 1/3 cup olive oil. Pulse until the oil is well incorporated. Transfer to a bowl. Add 4 tablespoons basil leaves. Season with black pepper. Stir well using a spatula. Check seasoning; depending on the saltiness of the anchovies, add more salt if necessary (I didn't).
Soak 30 to 40 toothpicks in water for about 30 minutes. This step will prevent the wood from burning when put on the grill.
Pat the meat dry and place one beef piece at a time on a cutting board. Spread about 1 to 1-½ tablespoons of the pink tapenade filling evenly over the beef. Carefully roll up the beef round tightly. Secure 2 to 3 toothpicks into the stuffed beef roll. Using kitchen shears snip the pieces of the toothpicks sticking out of the meat. Brush the beef with a little oil and season the outer surface with more salt and pepper. Repeat until all the beef is used.
Note: Don't over-stuff the beef or the roll will burst; the diameter of the roll should measure about 1-½ inches.
Heat your grill. With a brush, grease the grill with oil. Place the rolled beef onto the grill and cook for 4 minutes. Cook on all sides; roll the stuffed meat using tongs. It's important that you do not pierce the meat so it stays moist and tender. You want to create nice grilling marks. Flip the meat on the other side. Close the barbecue and grill for 3-4 minutes for medium doneness (depending on how pink you like the meat).
Transfer the beef to a platter. Drizzle with the rest of the marinade. Cover with a piece of aluminum foil. Let the meat sit for at least 10 minutes before serving.
You can serve the beef rolls on a bed of lettuce, along with the reserved olives. Garnish with basil.
For a vegetarian equivalent, check out my eggplant roll up recipe.
Papaya paste was Baji, my husband Lulu's late grandma's secret for tender meat. Peel a green papaya. Grind the cubed papaya with seeds in a blender, place about 2 tablespoons of papaya paste per slot in an ice-cube tray and freeze them.
No need to marinate the meat for too long or the lemon juice might cook the beef.
You could also grill the beef on an indoor grill.
I find red Cerignola olives at a local store. I used them for making the tapenade. You could replace them with any briny ingredients such as other olives, capers or even chopped pickles.
You can check the doneness of the meat by using a digital thermometer. (You can get a digital thermometer at IKEA for a reasonable price). Here is a guideline for the degree of doneness of the steaks.
Rare: 130°F. Gently press the steak with your finger; there should be light resistance.
Medium-rare (my favorite): Between 145°F and 150°F. Gently press the steak with your finger; there should be resistance against the crust and juice should come to the surface.
Well done: Between 155°F and 170°F. The flesh should be firm to the touch.Published By: on August 29, 2011.