Mediterranean Stuffed Flank Steak

I love that the weather is getting warmer (well most days) which allows me to grill more often. Yes, technically I know I could grill all the time for those die-hard year-round grillers out there, but there is something about trekking outside in the cold/snow that doesn't make it very appealing. So when shopping recently, I purchased a flank steak and couldn't wait to experiment with a new way to prepare it. I only started stuffing them myself several years ago after buying them already done at the butcher. Once you get the hang of it, it's really quite simple. You just have to make sure to roll and tie the meat tightly together. I also found that if you prepare it hours before you actually need it, then refrigerate it after cutting them down into the 6 portions, it does hold up better on the grill (very little oozing out!). And don't get me wrong, those two end pieces don't look as pretty as the rest, but they certainly taste the same. This combination of sun dried tomatoes, Kalamata olives and feta cheese was like heaven in your mouth and even if you don't like beef, it would also make a nice filling for stuffing chicken or pork...hmm...maybe that will be my next experiment!

Mediterranean Stuffed Flank Steak
1 1/2-2 lb. Flank Steak
1/2 c. Sun Dried Tomatoes, chopped
2 Cloves Garlic, chopped
1/4 c. Fresh Basil, chopped
8 Kalamata Olives, pitted and chopped
1/2 c. Feta Cheese, crumbles
Kitchen String


Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness. Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well. Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides.  Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.


Enjoy!  

Nutrition Facts per Serving

Calories 299, Carbs 3.8g, Fat 15.3g, Protein 34.2g, Fiber 1.2g, Sugar 1.8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Shared on Caroles Chatter 5/19/12

Martini Chicken Thighs

For those of you new to my blog, I live in Northern NJ. I love living where I do, as I get the best of both worlds. My home is in the country about 20 minutes from the ski slopes and only a 45 minute drive to Manhattan. We don't go into the city very often, but when we do it's usually around the holidays. About 10 years ago we started a tradition of taking the girls (well then it was only my oldest daughter) in for dinner and a Broadway show to celebrate their birthdays. Sometimes we'll even head into Central Park with family and friends to go ice skating too. It's just a fun place to be around the holidays. Anyway, this past Sunday, we made our trek in and ate an early dinner with the kids, my Mom and her husband at an Italian restaurant called Trattoria Trecolori before heading to our show. We found this place a couple of years ago by accident and decided to eat there again. The food is good, prices are reasonable, they have a great wine list and make great suggestions AND it's close to the theatre district, so it was geographically convenient as well. We all liked our menu choices but I had ordered this one dish that they called Chicken Martini. It was delicious but I was anticipating that it would have olives. I don't know why, it didn't say that they were in the dish but it sounded like it would go well.


So the night before last, I decided to make my own twist on their Chicken Martini and made Martini Chicken Thighs. This dish was INCREDIBLE and definitely one I'd make again! All of the flavors combined nicely without being too overpowering. I did make quite a bit, as I was cooking for 6pp but also wanted to have some leftover to send to my in-laws (Rehabilitation Center food is NEVER as good as homemade!). 

Martini Chicken Thighs
10 Chicken Thighs, bone in, skin removed
2 Cloves Garlic, chopped
2 tbsp. Canola Oil
1-5 oz. Jar of Stuffed Spanish Manzanilla Olives (I think next time I'll go to Corrado's and use their garlic stuffed olives to make it even better!)
1 Lemon, zest and juice
1-14oz. Can Artichoke Hearts, quartered
1/2 c. Scallions, chopped
1/2 c. Vermouth
1/2 c. Vodka (I used Kettle One...shhh...don't tell hubby!)
1/2 c. Chardonnay Wine
3 c. Low-Sodium Chicken Broth
2 tbsp. All-Purpose Flour
Kosher Salt, to season chicken
Fresh Ground Black Pepper, to season chicken


In a Dutch oven or large saucepan, heat oil over medium-high heat. Season the chicken with salt and pepper on both sides and lightly brown on each side for 8-10 minutes. Remove the chicken and set aside (You may need to do this in 2 batches). Add the garlic, olives, artichokes, scallions, lemon zest to the Dutch oven then add the wine to deglaze the bottom of the pan and scrape up any bits. Add the flour to thicken, then one at a time add the vermouth, vodka and lemon juice; stirring to thin out the sauce. Next, add the chicken broth and the par-cooked chicken thighs. Bring to a boil, cover then reduce heat and allow to simmer for 30 minutes. Transfer chicken to an oven safe dish, top with the sauce, then bake at 425 degrees for another 20 minutes so that the sauce thickens and the chicken browns. Serves 10. 


Points+=7 per chicken thigh


Enjoy!

Kalamata Olives & Havarti Chicken Burgers with Oregano Fried Potatoes

I know...a weird combination but they were actually very tasty(even though the olives look like cherries in the picture). However, if I make these again, I'll probably make a couple of changes.

1. Use a regular grill vs. my indoor one(it was raining and I didn't feel like standing outside). By the time I got decent grill marks on my burgers, they were a little dried out.

2. Use a slightly less olives. Kalamata olives are VERY potent and you have to really like their flavor or it could be a little too much.

Kalamata Olives & Havarti Chicken Burgers
1 lb. Ground Chicken
2oz. Havarti Cheese, diced in small pieces
1 tbsp. Fresh Rosemary, chopped
12 Kalamata Olives, pitted and chopped
1 Clove Garlic
2 tbsp. Extra Virgin Olive Oil

Mix all ingredients together until well blended and form 4 patties. Grill until internal temperature reaches a minimum of 165 degrees. Serves 4.





Next, I was in the mood for some french fries with our burgers so instead of the traditional way, I cut them up into small cubes, fried them, then tossed them in a mixture of salt, pepper and oregano...Yum!

Oregano Fried Potatoes
5-6 Medium Russet Potatoes, peeled and cut into 1/2" cubes
1/2 c. Extra Virgin Olive Oil
1/2 c. Canola Oil
2 tsp. Kosher Salt
1/4 tsp. Dried Oregano
1/4 tsp. Fresh Ground Pepper

In a large frying pan, heat the oil and add the potatoes. Allow potatoes to get golden brown, remove from the oil and drain on paper towels or a brown paper bag to remove excess oil. In a separate bowl, mix together your seasonings and add the cooked potatoes. Toss well. Serves 4.

Enjoy!