Stop Two on our Mediterranean Tour

Last week I began the food tour of the countries around the Mediterranean.  Most all of the countries share a love for fresh seafood.  This week the table features flank steak.  The recipe I chose originally was prepared with boneless butterflied leg of lamb.  However, a leg of lamb is a large piece of meat and I preferred to prepare a smaller version.  I chose a flank steak because is has little fat and is simpler to work with.  Here is what is on Marilyn's Table this week:

Mediterranean Stuffed and Rolled Flank Steak
Grilled Vegetable Salad

The stuffing for the steak is prepared in a blender or food processor.  Blended until paste like are chopped sun-dried tomatoes, kalamata olives, rosemary, thyme, oregano, Dijon mustard, garlic, EVOO, red wine vinegar and cracked black pepper.

The steak is put between two sheets of plastic, pounded until about 1/3 inch thick and scored on one side. Reserve a tablespoon of the stuffing mixture for the sauce and spread the rest over the surface of the steak.  Roll the steak tightly and tie with twine in about 3 or 4 places to hold together.  Place steak on a plate and refrigerate UNCOVERED at least two hours, overnight is better.  Preheat oven to 375 and bring steak to room temperature. Season steak with salt and pepper and sear in a very hot oiled pan until well browned.  The meat is then placed in a roasting pan on a rack. Under the rack mix together the reserved stuffing, water, Dijon mustard, chopped garlic, rosemary and a bit more EVOO.  Brush some of the sauce over the meat and roast about 20 minutes.  Let the meat rest about 15 minutes and slice.  Drizzle with the pan sauce to serve.  A very nice presentation and it was delicious.

The vegetable salad was easily assembled.  The vegetables are sliced into manageable pieces. They are: Sliced sweet onion, zucchini, red pepper, eggplant and a large parboiled potato. The vinaigrette is: EVOO, garlic, balsamic vinegar, mint, oregano, marjoram and salt and pepper.  Shake well in a covered jar and toss carefully with the vegetables.  Preheat a grill pan and oil surface lightly.  Grill vegetables until they are softened and have nice grill marks.  Serve at room temperature with a bit of crumbled Feta cheese.  I will use this recipe again perhaps with some different vegetables (but always red pepper for color)

This Table was colorful and full of flavor.  A success in every way.

Next week I will take a short break from the Mediterranean tour and prepare my St. Patrick's Day table.  The usual corned beef and cabbage, but in slightly different presentations.  Stop by and take a look.