Mediterranean Steak Roulade with Sofrito Sauce
Prep Time:
25 min
Cook Time:
45 min
Serves:
4
Level:
Intermediate
About the Recipe
I love combining flavors and ideas of my favorite dishes. This one invokes memories of chicken cordon bleu stuffed with cheese and ham, and a my own spin on Spanish Sofrito and Mediterranean roulade. And to top it off I baked them in a gravy made of my mom’s French onion soup and portobello mushrooms. Served up with garlic mashed potatoes.
Ingredients
Maracaná Almonds
Garlic cloves
Better than bouillon chicken
Roasted red peppers
Sun dried tomatoes
Flank steak or flap meat
Fresh spinach
Sliced portobello mushrooms
Smoked Gruyère cheese
French onion soup (or caramelized onions and better than bouillon beef)
Butter
Rosemary
Saffron
Preparation
Sofrito Sauce
Boil garlic and marcona almonds in chicken broth for 20 Min
Drain almonds and garlic and save the broth
Blend almonds and garlic with sun dried tomatoes and roasted peppers to make a paste.
Set half of the paste aside.
Steep saffron in the broth for 15 min and blend with half of the sofrito paste to make a sauce
Gradually add chunks of cold butter to sofrito sauce and blend until smooth.
Roulade
Spread a layer of sofrito paste on the flap/flank steaks.
Add sliced portobello, spinach, Spanish ham, roasted red peppers, and cheese.
Grill roulades on each side until brown.
Place browned roulades in multi cooker with rosemary, mushrooms, and French onion soup.
Set multi cooker to bake/roast setting and cook for 25 min or until done.
Plate with sofrito sauce
