Food Loop Recipe
A Meaty Blunt- beef wrapped around a delicious filling.
If you haven’t perused my piece on the silicone-based food trussing tool, The Food Loop, now is the time to acquaint yourself with this time and frustration saver! Handy, easy to use and clever in its design (not to mention good looking), the Food Loop and its various related products make life in the home cook’s kitchen a much more pleasant experience. No more "mystery" bits of twine or splinters of toothpick to content with- the Food Loop makes those inconveniences a thing of the past.
The folks at The Food Loop have created a delectable series of recipes to get you started in trussing your way to culinary stardom (at least in the eyes of soon-to-be-adoring family, friends and dinner guests).
Here’s one of their tasty and trussed protein offerings- what they call a Meaty Blunt. Happy Trussing to all!
Meaty Blunt
Ingredients:
- 2 Tbs. dried oregano leaves
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup dried bread crumbs
- 1-1/2 cups roasted red peppers cut into 1" wide strips
- 9 cups fresh spinach, cleaned with no stems
- 1-1/2 to 2 pound flank steak, butterflied.
- salt and ground pepper
- 3 - 4 of thefoodloops
Method:
Preheat oven to 350°F/ 175°C
Cook the spinach in a covered saucepan over medium heat for about 5 minutes or until wilted. Put in a strainer, let cool under cold water then squeeze out excess moisture with hands.
Put the spinach in a food processor and add the bread crumbs, Parmesan, olive oil, and garlic and blend until evenly mixed together.
Place the butterflied steak on a clean, dry work surface. Lightly season the top side with salt and pepper. Spread the spinach mixture evenly over the steak. Next layer on the roasted red peppers.
Now, starting with the long side, roll-up the steak. Place one of thefoodloops around the center of the roll and cinch tight, tuck the tail end under the cord, then place several more of thefoodloops at about 2″(5 cm) intervals until the roll is secured. NOTE: If your meaty blunt ends up being a fatty blunt, link two of thefoodloops together as seen on the “how to use” page of this site and follow as directed above. When secure, place the roll in a roasting pan brush or mist on some olive oil and sprinkle on the dry oregano. Roast the roll for about 35 to 40 minutes or until meat is medium rare.
Let cool for several minutes, remove thefoodloops by pulling up the tail end to uncinch. Finally, slice the roll and enjoy. Serves 4.
