Thursday, February 22, 2007

R,S,C #28 Recipes

Here are submissions from this week's game-they both look great!

From Krista at
Going Gluten-Free:

Goat Cheese Stuffed Rump Steak

1 lb rump steaks (approximately 1/2" thickness)
1 quart buttermilk
Flour for dusting (I use rice flour)
1 8oz package of soft goat cheese
1/4 cup freshly grated Parmesan cheese
4 spring onions, sliced thinly
5 oz cooked spinach, drained VERY well
1 cup chopped artichoke hearts
2 cloves garlic, 1 minced, one just smashed
Olive oil for cooking.
Butcher's twine

Soak steaks in buttermilk for at least 1 hour and up
to 3 hours.

While steaks are soaking, in a bowl mix the goat cheese,
Parmesan, onion, spinach, artichoke hearts and half of
the garlic very well. Allow to sit in fridge for about
an hour so that the flavors really blend well together.

Pull from buttermilk and pat dry. Cover steak with plastic
wrap and pound to about 1/4" thickness.

Spread cheese mixture onto the steaks leaving approximately
1" border around. Roll up burrito style (fold in Left and
Right sides first, THEN roll up).
Tie with butchers twine to keep together.

Roll the "rolls" in flour to coat, but don't use too much.

Heat a large skillet and place olive oil in there.
Smash the last garlic clove and place in the hot oil
and slide around for a bit....remove this before it
turns too brown.

Place steak rolls in pan. Cook 3-5 minutes a side depending
on your doneness preference. Remove and let rest for about
5 minutes, covered in foil before slicing.


From Mirz at
Lots of Kids

Baked Grecian Steak

Rump Steak
1 cup Olive Oil
1 tbsp Garlic
1 tbsp Oregano
1 tbsp Basil
1/2 cup lemon juice
Salt and Pepper
2-3 whole Potatoes (depending on size)
Spring Onions
Goat (Feta) Cheese

Combine oil, garlic, basil, oregano, and lemon juice. Take half of mixture and marinade steak in it. In a separate bowl, cut potatoes in to large chunks, add onions. Toss potatoes and onion in remaining oil mixture. Place potatoes/onions into casserole dish. Remove steak from marinade. Slice into strip and place over potatoes and onions. Cover with foil and cook at 350 degree 30-40 minutes, until potatoes are done. Sprinkle with goat cheese and additional oregano before serving.


Emma said...

I'm salvating at the mouth at the Goat Cheese Stuffed Rump steak! I will definitely be trying this recipe in the near future.

Cakes said... goat cheese! and I never know what to do with rump steaks!

Anonymous said...

Baked Grecian Steak.... are those fresh or dry herb measurments???

Anne Coleman said...

You'd have to track down the submitter and ask - I'm not sure about it. Tablespoon seems a bit much for dried, though.