Falang Roll Recipes

ROLLED FLANK STEAK

Rolled Flank Steak image

I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.

Provided by ANGELSHARK

Categories World Cuisine Recipes European Italian

Time 5h45m

Yield 6

Number Of Ingredients 9

Ingredients

1 (2 pound) beef flank steak
¼ cup soy sauce
½ cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
½ cup fresh spinach leaves
½ cup sliced crimini mushrooms
½ red bell pepper, seeded and cut into strips

Steps:

Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Nutrition Facts : Calories 472.5 calories, Carbohydrate 3 g, Cholesterol 66.7 mg, Fat 36.9 g, Fiber 0.5 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 1421.5 mg, Sugar 0.8 g

FALANG ROLL

Falang Roll image

This roll originated in Laos, and means Foreigner Roll. I found the recipe in an issue of Saveur magazine.

Provided by Pikake21

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups thai sticky rice
3/4 cup crunchy peanut butter, softened
2 bananas, peeled and sliced lengthwise
1 tablespoon sesame seeds
honey, for dipping

Steps:

Cook or steam rice.
Cover a bamboo sushi-rolling mat tightly with plastic wrap.
Moisten your fingertips with water and gently spread out on quarter of the rice onto the mat into a 4"x7" rectangle.
Spread 3 tbsp peanut butter evenly over rice, then place 3 pieces of banana along the side closest to you.
Using the mat to help you, roll the rice over and around the bananas to form a tight sushi roll, pressing down firmly to seal the roll.
Sprinkle roll with some sesame seeds and cut crosswise into 6 equal pieces.
Repeat process with remaining ingredients.
Use the honey for dipping.

Nutrition Facts : Calories 863.7, Fat 26.2, SaturatedFat 4.3, Sodium 245.7, Carbohydrate 137.8, Fiber 9.6, Sugar 11.3, Protein 22.1

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Falang Roll Recipes

ROLLED FLANK STEAK

I searched and searched for just the right rolled flank steak recipe and couldn't find it. So, I created my own! This was a big hit when I made it for company.

FALANG ROLL

This roll originated in Laos, and means Foreigner Roll. I found the recipe in an issue of Saveur magazine.

More about "falang roll recipes"

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