Steak Involtini Recipes

INVOLTINI OF BEEF

Involtini of Beef image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped

Steps:

Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.

STEAK ALFREDO

Steak Alfredo image

Very rich fettuccine Alfredo with steak. Super good, if slightly fattening.

Provided by Elissa

Categories Main Dish Recipes Pasta

Time 5h30m

Yield 6

Number Of Ingredients 15

Ingredients

1 ½ cups 2% milk
1 ½ cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Romano cheese
6 jumbo egg yolks
salt and ground black pepper to taste
1 ½ cups Italian-style salad dressing
1 tablespoon fresh rosemary
1 tablespoon lemon juice
2 pounds flat iron steak, cut into 3-inch squares
4 cups chopped fresh spinach
4 tablespoons crumbled Gorgonzola cheese, divided
1 pound dry fettuccine pasta
2 tablespoons balsamic glaze
chopped fresh parsley, or as needed

Steps:

Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whip in Parmesan and Romano cheeses and remove from heat. Whisk egg yolks together in a heat-proof bowl and slowly add about 1/4 cup of the hot sauce to temper eggs. Whisk egg mixture into the saucepan slowly. Season with salt and pepper. Allow Alfredo sauce to cool and refrigerate until needed.
Combine salad dressing, rosemary, and lemon juice in a large bowl. Add steak and stir to coat. Marinate in the refrigerator for 4 hours.
When ready to prepare the meal, preheat an outdoor grill for medium heat and lightly oil the grate.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
Remove steak from marinade and cook on the preheated grill to desired doneness, 5 to 10 minutes.
Pour hot Alfredo sauce into a large serving bowl. Add cooked pasta and mix to combine. Sprinkle remaining Gorgonzola cheese on top. Add grilled steak and drizzle the meat with balsamic glaze. Garnish with parsley.

Nutrition Facts : Calories 1140.8 calories, Carbohydrate 70.1 g, Cholesterol 491 mg, Fat 71.8 g, Fiber 3.4 g, Protein 56.4 g, SaturatedFat 30.5 g, Sodium 1475.5 mg, Sugar 10.8 g

BEEF INVOLTINI WITH GRAPE TOMATO SAUCE

Beef Involtini With Grape Tomato Sauce image

Provided by Jane Sigal

Categories dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons extra virgin olive oil
2 anchovy fillets, chopped
4 fat garlic cloves, 2 sliced, 2 minced
1 pint grape tomatoes, halved lengthwise
1 cup canned crushed tomatoes
Kosher salt
black pepper
1 tablespoon minced sage
1 tablespoon minced rosemary
1 pound shaved beefsteak
2 tablespoons chopped parsley
Boiled fettuccine, for serving

Steps:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 1 gram

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