Pesto Beef Rollup
I woke up today, like the rest of us in NH, to an inch and a half of snow on the ground. My plans to share with you our Pesto-Potato Salad went out the window. I have been thinking about cook-out and bbqs, dreaming about a world where I can eat freely with my family and friends again, in the great outdoors, full of space to spread and sunshine to cure all evils.
But then I saw the snow.
I walked into work, wondering what to do, and Paul handed me this recipe for his Beef Roll-Up. Steak, yes. that's the answer.
When is it not?
He uses our Hot Pepper Pesto (his preferred variety), you can find it at the Claremont Spice and Dry Goods Store, but as always, our original pesto will make your mouth water and all your romantic dreams come true.* Pairs well with lit taper candles, a clean kitchen, red wine or a dark beer alternatively can be followed up with a dark roasted coffee.
Ingredients
2 lbs. flank steak
3 Tbs Vegetaball’s Pesto
6 slices provolone cheese
3 oz. Roasted red peppers cut into strips
¾ cup fresh baby spinach
1 tsp sea salt
1 tsp pepper
Fresh basil for garnish
If cooking in an air fryer (how Paul does it):
Preheat to 400°
Butterfly steak, spread the Vegetaball's Pesto all across the steak with a nice rubber spatula. Layer the cheese, peppers, and spinach ¾ of the way down the meat.
Starting with the side filled, roll the steak up with the grain and secure with toothpicks. Season with salt and pepper.
Put in the air fryer cook at 400 degrees for 10 minutes, rotate the meat. Cook for another 10-15 minutes (according to your preference).
When done, let rest for 10 minutes before cutting and serving. Garnish and serve.
If cooking in the oven, preheat the oven to 350°
Prepare like above, but secure the steak with cooking twine in three spots (near the ends and in the middle). Cook in the oven for 18-25 minutes. 20 minutes should yield a steak near medium done-ness. Rest for 5 minutes; garnish and serve.