Best Charred Beef And Spinach Hand Roll Recipes

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

BEEF TERIYAKI, SPINACH WITH BONITO AND STREET CORN BENTO BOX

Steps:

• For the steak: Whisk together the vinegar, soy sauce, fresh ginger, mustard, black pepper, garlic, lime zest and juice and candied ginger in a large shallow dish. Place the steak in a flat layer in the marinade, then cover tightly with plastic wrap and marinate at room temperature for 15 minutes, flipping the steak halfway through.
• For the street corn: Bring 8 cups of water, along with the sugar and salt, to a simmer in a medium pot and stir to dissolve. Once dissolved, bring the liquid to a boil. Drop the corn into the boiling water and allow to cook until slightly tenderized, 4 to 5 minutes. Remove from the water and drain on a kitchen towel.
• Coat a cast-iron skillet with canola oil and heat over medium-high heat. Cut the corn in half crosswise and place directly on a fairly hot spot in the skillet. Cook, rotating the ears little by little so they char all around, for about 5 minutes.
• Using the same skillet, heat additional canola oil over medium-high heat. Remove the steak from the marinade and shake off the extra liquid. Reserve any leftover marinade. When the skillet begins to smoke, add the steak and let sit untouched for 3 to 4 minutes. Turn the steak and scatter the butter pieces in the skillet. Move the steak around to coat in the butter. Cook for an additional 4 to 5 minutes on the second side. Let rest for 5 to 10 minutes.
• Roll each corn cob on all sides in the Dried Chili Mayonnaise. Sprinkle the togarashi and cilantro on a large plate, then mix to blend. Roll each cob in the mixture, coating on all sides.
• For the spinach: Prepare a large bowl with ice water and fit a colander inside the ice bath. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt and bring to a boil. (The water should taste like sea water.) Add the spinach and cook only until it wilts, about 30 seconds. Drain from the water with a slotted spoon or strainer and plunge into the colander. Swirl the spinach in the cold water so it goes from hot to cold quickly and cools off. Shake off the excess liquid and drain in a towel-lined bowl. Roll the kitchen towel up and squeeze any excess water from the spinach. Transfer the spinach to a flat surface and sprinkle with the vinegar and bonito flakes.
• To finish the steak: Wipe any excess grease from the skillet where the steaks were cooked and add the bean sprouts, tomatoes and extra marinade. Reduce over medium-high heat for about 3 minutes. Meanwhile, slice the steak against the grain and season to taste.
• Add the corn and spinach to the bento box sections. Spoon some of the sauce with the tomatoes and bean sprouts on the section for the steak and top with sliced steak. Garnish the steak with additional sauce. Serve with extra Dried Chile Mayonnaise.
• Whisk together the sour cream and mayonnaise in a large bowl until smooth. Sprinkle the guajillo chile powder, ancho chile powder, coriander, salt, pepper, lime zest and juice over the mayonnaise. Whisk together, then taste and adjust seasoning. Set aside.

BEEF AND SPINACH OR SILVERBEET ( SWISS CHARD) ROLLS

Steps:

• Trim schnitzels of any visible fat.
• Spread each evenly with the first measure of mustard.
• Place a spinach or silverbeet leaf on top of each and trim to fit.
• Sprinkle over the grated apple and pepper.
• Roll each up 'swiss roll' style and secure with toothpicks.
• Heat a little oil in a frying pan and add the rolls.
• Cook gently, turning often to brown evenly, for approx 12-15 minutes.
• Add 2-3 Tablespoons of water if the pan starts to dry out.
• When cooked, remove from pan and keep warm.
• Blend the half cup of water with the second measure of mustard and the cornflour.
• Add this to the pan and stir well until it thickens.
• Add the rolls back in to coat with sauce or place rolls on warmed serving plates and top with the sauce.

BEEF AND SPINACH ROLL-UPS

Steps:

• Mix mayonnaise and garlic powder in a small bowl; spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese, and tomato; roll up tightly.
• Trim ends from rolls; cut each roll into 12 slices; secure with toothpicks.
• Serve immediately or refrigerate until ready to serve.