It’s time for another kitchen sink cooking session! Since produce is “use it or lose it” these flank steaks are stuffed with radishes, carrots, zucchini resting on a bed of leek greens. I used some left over caper & onion sour cream as a dressing and the flavors just danced with my taste buds!
- 2 flank steaks
- 3-4 medium carrots (cut into sticks)
- 6 large radishes (sliced)
- 1-2 sprigs fresh rosemary
- 1/3 cup liquid smoke
- 1 cup water
- extra virgin olive oil
- salt & pepper
- 1 medium zucchini (cut into strips)
- Preheat the oven to 375 degrees.
- Line the bottom of a roasting pan with leek greens.
- Lay the flank steak out flat on a cutting board.
- Lay plastic wrap over the meat and pound it out a bit thinner.
- Season the meat with salt & pepper.
- Start layering with zucchini, carrots & radishes.
- Roll the steak closed and secure it with kitchen string or toothpicks.
- Place the rolled steaks on top of the leek greens.
- Season the outside of the meat with salt & pepper, drizzle with olive oil and pour liquid smoke of the meat.
- If you have leftover veggies that didn’t fit into the steak roll add it to the roasting pan.
- Remove he leaved form the sprigs of rosemary and add to the pan.
- Bake for 30 minutes then remove the foil.
- Set the oven to broil on HIGH and cook for 5 minutes to get a nice browning.
- Let the meat rest, then slice into large medallions, serve with the pan roasted vegetables and a baked potato smothered with caper & red onion sour cream dressing.
*See “Who You Callin’ A Tart? part 2” for the sour cream dressing recipe.