Monday, November 15, 2010

It's been a loooooooong time since I've posted on my blog, and even longer since doing something about cooking.  Since I was making a new dish tonight I felt saucy and broke out the camera to document.  Here are the results for your enjoyment.

On Tonight's Menu: Pinwheel Flank Steak with Porcini and Red Wine Sauce, Smashed Sweet Potatoes and Roasted Asparagus

I started with reconstituting the dried Porcini mushrooms in boiling water for about 20 minutes and then separating the mushrooms from the water but reserving both.  

Then I pounded a flank steak (about 1.5 lbs) out to half-an-inch thick and covered half with a mixture of some chopped garlic, sage, rosemary and parmesan reggiano cheese.  

Then the steak was rolled tight and tied off with string.  After which it was seared in a pan with some extra virgin olive oil on the stove before putting it in the oven to cook through.  

While the pinwheel was cooking I prepared the sides.  This consisted of boiling chopped sweet potatoes in some water and putting the asparagus on a baking sheet with a little extra virgin olive oil, kosher salt and fresh cracked black pepper.  

Also had to make the sauce.  The mushrooms went in with some red wine and cooked down before adding the mushroom liquid, some beef broth and a little cornstarch.  Simmer and stir until thickened.  

The sides were finished by roasting the asparagus in the oven while the pinwheel rested before cutting into it.  The potatoes were smashed and mixed with some kosher salt, black pepper, butter, a little cinnamon, brown sugar and some molasses.  I meant to add some milk, but I forgot in all the rush to get everything finished while still hot.  Oh well, it still tasted alright.  Here's the finished product.