I blogged here about my cousin Lori’s Lemon Artichoke Pasta recipe. I don’t know if it was really her “signature dish” but in my mind, it is.
My daughters both make exceptional deviled eggs and I think of those as their signature dishes. Mine is probably Chicken Divan. (I’ll try to post that recipe next week.)
Stud Muffin’s is his Stuffed Rolled Flank Steak. It is not for the faint of heart. He has lots of steps and he won’t compromise on any of them.
Enjoy, if you dare.
BAR-B-QUED FLANK STEAK (2 day recipe!) (STUFFED AND ROLLED)
- 1 Flank steak (about 2 lbs.)
- 1 10 oz. package Frozen spinach
- 3 large shallots
- 8 oz. sliced mushrooms
- ½ cup bread crumbs
- ½ cup Parmesan cheese
- 1 package Schillings’ marinade
1 package Lawry’s marinade (If you can’t find both brands, it is acceptable to substitute what you can find or have. But SHHHHH, don’t tell Dave I said that!)
The day before, place flank steak on a hard surface and pound both sides until the steak grows about twice its size. Place Lawry’s Marinade (following package instructions) inside a large plastic bag with the steak and place in the refrigerator.
The next day: Thaw spinach and squeeze out extra water and set aside. Chop shallots and sauté in a skillet with mushrooms and olive oil. Drain and set aside.
In a large bowl combine spinach, shallots, mushrooms, breadcrumbs, and Parmesan cheese. Using both hands, work it through well. Place mixture on a greased (sprayed) cookie sheet and bake in oven at 350 degrees for 15 minutes.
Take out flank steak and place on plastic wrap over cutting board; it will be messy. Place spinach mixture onto the flank steak and roll up. Fasten meat together with bamboo skewers. Fold ends up and hold in place with skewers.
Prepare the Schilling’s marinade and baste the flank steak and place it on a hot grill. Continue to baste during the 35 to 40 minute cooking time. Take off and let stand for 5 minutes. Slice it into ½ inch thick portions and serve.