You BBQ fanatics will probably disagree with me, but sometimes steaks get boring! You can use different rubs, different wood for smoke or just not put anything on them at all but bottom line, a steak is a steak is a steak!
The Germans make “rouladen” which is steak pounded thin and rolled around a dill pickle. Italians make “braciole” which are very thin slices of beef, chicken or pork rolled up and sometimes filled with various cheeses (depending on the region) or left just the meat, secured with string or a toothpick, and cooked in a gravy or spaghetti sauce.
So – let’s do one differently! It’s easy to make for the family and fancy enough to serve to guests! How’s that for doing up the steaks right! Served with the penne pasta and vegetables, the plate looks great, too!
Herbed Steak Rolls with Goat Cheese & Capers
- 8 oz. whole wheat penne pasta (or rigatoni)
- 4 oz. goat cheese, softened
- 2 Tbsp. fresh chives, finely chopped
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. fresh basil, finely chopped
- 1 Tbsp. capers, drained and rinsed
- 4 4 oz. sirloin steaks, trimmed of all visible fat, pounded to an even 1/4″ thickness
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. olive oil
- 1 red bell pepper, coarsely chopped
- 1 c snow or snap peas, trimmed
Cook pasta according to package directions; drain.
While pasta is cooking, in a small bowl combine goat cheese, chives parsley, basil and capers. On a flat surface, spread 1/4 of cheese mixture evenly over 1 side of each of the 4 thinly pounded steaks almost to the edges. Starting from one of the short ends, roll the steaks tightly (as in a jelly roll) and secure with toothpicks. Repeat with remaining steaks. Season all 4 with salt and pepper.
In a large skillet, heat olive oil on medium-high heat. Add steak rolls and brown on all sides, about 3 minutes, turning frequently. Cover loosely with foil and cook another 3-4 minutes until an instant read thermometer insterted into the middle reaches 145. Transfer steak rolls to a plate, cover and set aside.
In the same skillet, add drained pasta, bell pepper and peas and stir to coat with pan juices. Cook for 1 minute until heated through (vegetables will still be crisp). Serve steak rolls with pasta mixture.