My idea for a Steak Roll... Need Input...

[nperkins]

So I'm thawing some London Broils for tomorrow, and here is what I'm thinking I want to do.

Take the steaks, cut them in half (Butterfly Halves), and then hit em with the tenderizer to flatten & smooth them. Then do a light rub of EVOO on them, and grill them on a high heat to sear them.

Then, I want to take Asparagus, and blanche them. Then, grille the aspargus.

After that, I plan on taking the asparagus, and rolling the steaks around the asparagus, and then sear again on the grille.

I have done this before with Chicken, but never with steak. With the chicken, I have used a mildly spicy creamy butter sauce, but i don't think that will work well with the steaks... I need opinions on what to do for a sauce for my creation. I also need an opinion about my grilling strategy. When I did the chicken, I seared the chicken in the pan, boiled the asparagus, and baked the combination.

Although probably broiling the combination for a few minutes would probably work well too, yes?

What about a really creamy Mashed Potato filling to mix with the asparagus? Think mixing the flavors would be a no no?

[jeff]

First off what kind of steak are you using? I would be iffy using any cheaper cuts and most London Broil titled steaks tend to be cheap. If that's the case you may want to think of a longer lower heat cooking style.

What you typed up sounds great, just make sure the meat you use is a higher quality cut, I love buying tenderloin in bulk, you don't have to do anything to it to make it tender. =)


Just remember, cheaper the steak the more connective tissue you have to fight with. If you can break it down by hitting them (never worked for me) then so be it.

anywho, back to the first question. find out what steak it is then go from there.

[nperkins]

It is London Broil cuts. Usually I cook a London Broil on a very high heat on the grille, and Pittsburgh it. But... I want something different. I have tenderized London Broil before, but never attempted this thin...

[jeff]

London Broil IS NOT a cut of meat.
it's a style of cooking.

With that in mind, if its a cheap piece of meat, you'll end up with a chewy and tough meat. If it's a nicer cut of meat then you shouldnt have a problem and it should turn out great

[nperkins]

Oh... Top Round then. I just rechecked the packaging. :) I stand corrected.. :) I couldn't filet it the way I wanted, so I ended up cubing it. Recipe/Review coming shortly.