‘What did you call this? Rock and roll?’ No dear, it’s stuffed Milanesa (not really but the package of sliced steak said ‘for Milanesa’ so that’s close enough for me). ‘Well, whatever it is, it’s really good!’. Imagine my surprise that this rather quirky main dish was so well-received by my husband that he finished off two large slices that were left! I’m glad he liked it, and I hope you will too.
Once again I forgot to take all of the prep pictures, so I made some diagrams to display how to lay out the beef and filling before rolling it up. Someday I will get it together – if my husband will stop coming into the kitchen to sample what I’m working on!
Milanesa-cut beef is very thinly sliced round steak, 1/8-1/4" thick, normally breaded and used in Mexican or Italian cuisine. I found a 10-pack of these beauties at the grocery store and immediately thought about using it as a substitute for flank steak. Spinach, artichoke hearts, cream cheese, garlic and onions - what could be a better surprise to find on the inside of a stuffed Milanesa?
Course: Main Course
Servings: 4 people
- 4 slices Milanesa-cut beef round steak
- 4 oz. cream cheese softened
- 1 tbsp garlic minced
- 1/2 ea. yellow onion, large diced
- 6 ea. artichoke heart quarters, marinated chopped
- 1/2 bag baby spinach fresh, about 3 cups
- 1/4 cup water
Place spinach in 2-quart covered casserole with 1/4 cup water. Microwave for 1 minute on high.
If using frozen spinach, thaw and squeeze out excess moisture.
Mix cream cheese, garlic, onion, and artichoke hearts in medium bowl.
Remove spinach from casserole and squeeze out excess water. Add to cream cheese mixture and stir well. Set aside.
Place Milanese slices on cookie sheet, overlapping as shown in sketch. Arrange to cover up any holes or gaps in the slices.
Spread cream cheese mixture over Milanese, leaving about 1/2" around edges.
Roll Milanese up, starting on end with the bottom-most piece (top of sketch) to keep from separating.
Use kitchen twine to tie about every 2".
Place on 3" rack in NuWave oven.
If baking sweet potatoes with the stuffed Milanese, pierce the potatoes a few times with fork and place on rack with Milanese.
Set temperature to 350 F and time to 25 minutes.
Remove from NuWave oven and let set for about 5 minutes, then remove kitchen twine.
Slice about 1-1/2" thick. Serve with sweet potatoes and green beans with cranberries.
If using conventional oven, roast in baking dish on rack at 350 °F for 25 minutes.
I made my first London Broil when I was a teenager. Heck, anything resembling semi-raw steak was good enough for me. The recipe is unchanged since then, except for use of a vacuum sealer for marinating – they didn’t have such things when I was growing up!
London Broil is made with a pretty tough piece of beef, normally just a thick cut (about 1-1/2″) round steak. Marinating is an absolute necessity. I like to tenderize it before marination – it’s like a chewiness insurance policy.
Growing up, we had a gas range, and broiling was much easier. I don’t have that option in my gas-free neighborhood, so I’ve learned to adapt using the second slot from the top for my oven rack and broiling at the high setting.
Marinated and cooked very rare, London Broil can be a delicious addition to your dinner table. Just be sure it's not overcooked - the more 'done' it is, the tougher it gets! Cook time shown does not include marinating time, which can be 8 hours or more. Prep should begin the day before you plan to broil the beast.
- 2 lb. London Broil ~1-1/2" thick
- 2 tsp meat tenderizer unseasoned
- 3/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp whole black peppercorns
- 2 tbsp minced garlic
Moisten both sides of meat with water. Sprinkle tenderizer on both sides of meat, poking with fork. Set aside.
NOTE: The longer the meat sets before adding marinade, the more effective the tenderizer will be. Take a break and go watch the first half of the Gator game or something if you wish.
Whisk together vinegar, olive oil, garlic, and peppercorns.
Place meat and vinegar mixture into a marinating dish, zip-lock bag or vacuum seal bag. Cover dish or seal bag and marinate for at least 8 hours, turning at least once.
Place broiler pan in oven and preheat, setting rack as close as possible to heat source, leaving space for London Broil (this may be the second slot in an electric oven).
Remove London Broil from marinating vessel and discard vinegar mixture; place meat on broiler pan.
Broil for 4-5 minutes each side. Meat will be very rare (about 125-130 °F).
Let stand for about 5 minutes, then slice very thinly across the grain.
Serve with baked potato and Romaine Salad.
My sister-in-law tenderizes meat in Diet Coke. I suppose this would work, although the flavor would certainly not be the same 😉
This is the recipe I use when making meatballs – otherwise, I would have to listen to my husband’s protests of ‘these don’t taste like my grandma’s meatballs’, followed by a walk down memory lane filled with big chunks of onions, perfect spices, and huge, glorious, melt-in-your-mouth meatballs drenched in red sauce. I never met her, but the stories about Grandma LaBarber’s cooking prowess run rampant. She was truly the standard by which all other cooks are judged!
These are great meatballs, by the way, whether eaten straight out of the pan or nestled atop a mountain of red sauce-covered pasta. While I normally only use extra-lean ground beef, these beauties call for ground chuck, and that’s what they get! While my cooking will never rival Grandma LaBarber’s, I do my best to give my husband a taste of that legendary cooking.
If you're gonna make meatballs, make them big, juicy, and full of Italian flavor. Whether you eat them nestled atop red sauce-covered pasta, or in an Italian steak roll slathered with red sauce and buried in melted mozzarella, these meatballs make a big statement! I suggest doubling, or even tripling, this recipe and freezing any leftovers (if there are any).
Sear and partially cook meatballs if canning in red sauce.
Course: Main Course
Servings: 4 people
- 1 lb. ground chuck
- 2/3 cup bread crumbs
- 2 ea. eggs
- 1/4 cup grated Parmesancheese
- 1/4 cup parsley to taste
- sprinkle pepper to taste
- 3/4 tsp. salt to taste
- 1 ea. onion, medium chopped
- 1 clove garlic chopped
- 1 dash powdered cloves optional
- basil 1/2 tsp. or more if desired
- fennel seeds 1/2 tsp. or more if desired
Mix all ingredients together in medium bowl.
Form meatballs about 1-1/2" diameter
Place in heated frying pan and cook until no longer pink, turning occasionally to brown all sides.
Remove from pan and drain on paper towel-covered plate, or immediately add to red sauce.
- We get our Parmesan cheeses from Latina Importing in Niagara Falls, NY via special delivery from visiting friends. Whenever we visit there, we always bring home Latina's cheese (enough to last the whole year). These cheeses freeze well (thank goodness) when vacuum-sealed.
- Meatballs can also be baked on a nonstick cookie sheet at 425 °F for about 15 minutes (but it's just not the same).