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Last night, I met up with a friend for sushi and a movie. While I was pouring over the nigiri section, he was scheming up his salmon rolls and something super-tasty that I hadn't had before -- Negima Yaki. It's thinly sliced grilled beef wrapped around green onions and lathered in teriyaki sauce. It's basically small rolls of awesome, making me daydream about cooked rolls of beef all day.
And then I see one of yesterday's posts on Serious Eats. It featured the picture above, for rolled flank steak with chimichurri. You can check out the mouth-watering recipe there, but in the meantime:
Do you ever roll up some thin slices of steak for a meal? If so, what are they rolled up with?
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8-06-2008 @7:17PM jon.amato said... Italians figured this one out a long time ago. Brasciole (or involtini) are pretty much exactly as you describe.
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8-06-2008 @10:15PM Jesse said... Stuffing!! Called em pinwheels as a kid....
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8-07-2008 @8:48AM Kate said... Thin, very tender steak rolled with duxelles, paper-thin onion slices and a touch of caramelized tomato confit. Sear in a hellishly hot pan and pop the pan right into a hellishly hot oven for 5-7 minutes. :)
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8-10-2008 @10:41PM bubblejet said... I had something like this, but stuffed with asparagus when I was in Delaware last year. Mmmmm...
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