Rolled Stuffed Flank Steak and Pepper Rice Caprico

This turned out realy well- thanks Karen! It actually did not take as long as I expected.

Book cut and pounded flank steak, seasoned with salt, black pepper and thyme and marinaded (5min) with balsamic vinegar. The recipe was slightly altered as it called for fresh spinach, of which I did not have enough, so I also added layers of shreddedcabbage, carrots and onion, a little paprika (and little bits of butter shh). Rolled and tied ( did not have kitchen string- d’oh!, but regular sawing  tread did just fine). Put in a hot pan with olive oil and covered, turning to sear all sides as they became cooked(2-5min each), added some milk to the pan, stirred the bottom and moved covered to low heat for another 10-15mi. The roll was rested, then sliced and reheated with the juices and unapologetically served in the pan, as the sauce was great.

Onion, red peppers, garlic, ginger, soy sause and peas in that order sauteed  and fork  fluffed with the steamed white rice while hot.

At that point the Marco and his friend Joe came sniffing ( sort of wagging their tails with the rest of the population) and I got couple of nice compliments, but they still had to wait for everyone to sit down. The steak rolls were served on top of the rice with a bit of the sauce.  I asked for rating 1-10, but they said they don’t understand numbers and I settled for the sight of empty dishes. 

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