2 tablespoons canola oil, divided
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese
Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
Remove the toothpicks, then serve!
1/2 pound beef round steak (3/4 inch thick), trimmed
1 tablespoon vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
3/4 cup boiling water
1/8 teaspoon pepper
1 can (14-1/2 ounces) stewed tomatoes
1 medium green pepper, cut into rings
1/4 cup cold water
2 tablespoons cornstarch
2 tablespoons soy sauce
Hot cooked noodles or rice, optional
Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender.
Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.
3 pounds of rib-eye steaks, each 6 oz and 1/2 thick
3/4 cup of milk
1 egg, beaten
2-3 cups flour
2 teaspoons seasoning salt
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper
Trim all fat off the steaks. Use a rolling pin to pound out the steaks to 1/4-inch thick.
Mix together the egg and milk in a shallow dish and set to the side. Place the flour in the dish and season with the salt and pepper and set to the side.
Cover the bottom of a large skillet with about 1/2-inch of oil. Turn on medium-high heat. Coat the steaks with the egg mixture and then flour and add the steaks to the pan. Cook for 2-3 minutes until the steaks become nice and brown and then flip for 2-3 more minutes. Continue this process until both sides are thoroughly cooked.
Now mix the gravy with the same process and voila, your dish is ready!