Have you ever made Steak Rollatini? It’s also called Beef Rollatini, and there’s Beef Involtini
Sometimes I will buy something because it look so pretty with absolutely no idea what to do with it. By something pretty, I mean a fabulous looking cut of beef, a huge pomegranate or two pounds of gigantic ass jalapeno peppers. I just can’t help it if things jump out at me.
But, this time I had something in mind – It hit me that I have been wanting to make steak rollatini for a while. I think everybody should pound down a piece of beef, fill it and roll it every now and then, even if it’s just for stress relief alone.
I have plenty of stress, y’all, PLENTY.
To make it, I put the steak in between two sheets of plastic wrap and pounded it down as much as I could.
The filling for this rollatini is pretty simple. I put arugula, yellow onion, garlic, panko, Cabot Orne Meadows Cheddar Cheese, a little balsamic vinegar and olive oil in my food processor and filled the center of the flattened beef.
I rolled it up tightly, and secured it with twine on each side.
Then it’s seared on both sides, and into the oven for the finish.
Let it rest for about 10 minutes before you cut it, so all those juices have some time to settle in.
I LOVE this part at the ends. It’s kinda crispy, cheesy and right beside a little burnt end.
I served it with baby carrots and arugula salad with a simple lemon dijon vinaigrette.
The Cabot Orne Meadows cheese made the filling exceptional. Exceptional AF. <– Sorry, Cabot. I had to.
It’s almost as if Parmesan and sharp cheddar had a baby, but even better than that.
I love, love this cheese.
The filling was a perfect combination from a taste standpoint. For a carb free dinner, replace the carrots with broccoli or brussels sprouts, and omit panko in the filling. OR, put it over a salad.
Here’s your printable –