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April 29, 2008

Steak-a-Mabobs

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So what to call this? I just didn't know, thus the Steak-a-Mabobs title! This is a very simple dish, that creates a certain wow factor. I got the idea from Chicken Cordon Blue, but without the extra breading and meat and minus the butter. The steak and spinach meld very well with the swiss cheese and overall it's just a wonderful combination. Paired with some roasted sweet potatoes it made the perfect meal! If you want something with a little pizazz, all while being easy to make, then this is the dish for you!

What You'll Need:
1 - 1 to 1/2 pound steak of your choice, pounded thin
Sea salt (Note: I used Celtic sea salt.)
Freshly ground black pepper
Baby spinach leaves, washed and dried
Swiss cheese (Note: I used raw milk baby swiss cheese.)
Extra virgin olive oil

Preheat oven to 375 F.

First you need to pound your steak until it is about 1/4 of an inch all the way around and then sprinkle the surface with sea salt and some freshly ground black pepper:

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Next layer the steak with baby spinach leaves:

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On top of the spinach leaves add 1 to 2 ounces of swiss cheese:

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Roll up the steak and secure it with some wooden skewers:

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Drizzle the top with extra virgin olive oil and sprinkle with a bit more sea salt and black pepper. Bake the steak for 25-55 minutes depending on how done you like your meat. I actually let this one go a bit too long for my taste as I like a medium rare steak, but you can cook it however you enjoy.

Makes 2-3 servings depending on the size of your steak.

Notes: You could use arugula in place of the spinach. You could also add in mushrooms and/or onions if you liked or switch out the cheese for provolone or Monterrey jack. It's a fun recipe to play around with.

Posted by Dianne at April 29, 2008 10:26 AM

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Comments

Yum! I loved anything that is rolled and stuffed! It looks festive!

Posted by: rachel at April 29, 2008 11:19 AM

I love the title! This looks so elegant, yet simple and tasty!!

Posted by: Deborah at April 29, 2008 1:35 PM

I really enjoyed this. I'll most definitely be making this again.

Posted by: Dianne at April 29, 2008 2:13 PM

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