Sunday, March 19, 2017
Beef Rollups with Asparagus
Thin sliced beef filled with fresh blanched Asparagus then topped with crumbled blue cheese
is a real fancy dish that looks delicious and tastes even better
what you need:
12 thin spears asparagus (1/2 bunch), trimmed into pieces 7- to 8-inches long
12 scallions (1 bunch), trimmed of roots and tough tops to pieces 7- to 8-inches long
1 1/4 pounds flank steak, thinly sliced against grain on an angle into pieces 1 1/2 to 2 inches wide and 1/4- to 1/8-inch thick
Olive oil for drizzling plus 1 tablespoon
Coarse black pepper
1/2 cup sake
1/3 cup Tamari/soy sauce
1/4 cup Mirin
2 large cloves garlic, crushed
1 2-inch piece ginger, grated
1 tablespoon Olive oil
blue cheese crumbled for topping
How to make it:
Set up an ice bath with cold water in a large bowl.
Bring a few inches of water to a boil. Add salt then cook asparagus 2 minutes; cold-shock and dry.
Arrange the meat on parchment or plastic in a single layer with a bit of space between each slice. Top with plastic or parchment and gently pound to 1/16-inch thick; season with pepper.
Working on cutting board, single/layer 3 or 4 slices of meat to form a 7- to 8-inch square. Place 3 asparagus on each square and roll them up in the meat; secure each roll with 2 or 3 toothpicks then roll more rolls.
Combine sake, Mirin, Tamari, ginger and garlic in a shallow dish. Add beef rolls and marinade 15 minutes, turning them occasionally to coat all over with sauce.
Heat a large, cast-iron skillet over medium-high heat with oil, 1 turn of the pan. Shake off any excess marinade and add rolls to skillet. Cook 5-6 minutes for medium-rare center and crispy outer layer; remove to cutting board. Add marinade to pan and reduce 1-2 minutes to form a syrupy sauce.
Let cool 5 minutes, remove toothpicks, slice and serve topped with blue cheese crumbles.