Traditional Italian special occasion dish that is a WOW for your dinner party or date night
2-2.5 pounds flank steak or top round, trimmed
1 teaspoon Kosher salt for seasoning meat
2 tablespoons fresh garlic, minced
1 cup Italian parsley, finely minced
½ cup Locatelli Pecorino Romano cheese, grated fine
¼ cup golden raisins, soaked in hot water, then drained
¼ cup bread crumbs, Italian seasoned
¼ teaspoon fresh ground black pepper
1/8th teaspoon crushed red pepper flakes
1 pinch ground cinnamon
1 large orange- zested
2 feet of kitchen string
¼ cup olive oil, refined
½-3/4 cup dry white wine, such as Pinot Grigio
1 quart of pomodoro sauce, store bought
1-2 tablespoons extra virgin olive oil
1.5-2 # bagged cauliflower, flowerets, cleaned
2 tablespoons olive oil, extra virgin
½ teaspoon rosemary, chopped fine
¼ teaspoon Kosher salt
4 cracks of fresh ground black pepper
¼ cup chicken stock or milk or water
2 tablespoons whole unsalted butter or whole milk Greek yogurt
Prep area- meat mallet, large cutting board, knife + food processor; plastic wrap, kitchen string, measuring cups and spoons, food processor, zester microplane, small emersion blender for cauliflower, kitchen shears. Enamel dutch oven. Oven. Curved bowl
1) Using cutting board and chef’s knife, trim any excess fat or tendon from meat.
2) place meat between two sheets of plastic wrap, using meat mallet, pound to even the thickness of the meat to an approximate ½-3/4” thickness. Salt meat on each side and lay on top of string
3) using a small food processor, chop parsley, garlic- or chop by hand, fine
4) transfer garlic, parsley to a bowl, add bread crumbs, drained raisins, the pecorino Romano, black pepper, crushed red pepper, cinnamon
5) coat the top of the meat with the stuffing, approximately ½” from edges, and then tightly roll up meat and tie the roast tightly. Some stuffing will fall out, which is fine.
6) in a medium braising/roasting dish, heat the refined olive oil, sear meat on all sides until browned.
7) add wine to the pan to deglaze the pan, stirring a bit to loosen the crusty bits on the bottom of pan, and reduce wine by half
8) add pomodoro and one to two tablespoons of extra virgin olive oil, stir in, cover lightly and braise in a 350 degree oven for 1.5-2 hours. Occasionally remove lid and stir sauce, spooning some over the meat to keep moist.
9) remove from oven, remove lid and let sit to cool for 10-15 minutes.
10) using kitchen tongs, remove roast from sauce, transfer to cutting board.
11) using kitchen shears, remove string and then slice into approximate 1” slices
12) serve over cauliflower puree, with the sauce it was cooked in
Cauliflower Puree Preparation:
1) using a medium sauce pan with lid, place cauliflower in pan with the stock, place lid on pot and steam on medium heat until cauliflower is tender.
2) add rosemary, pepper, salt, olive oil
3) using an emersion blender, puree the cauliflower. If it is too thick and isn’t becoming creamy, add a small amount of milk or chicken stock. If it is too thin and watery, cook for a few minutes on low, with the lid off, to reduce and thicken. You can also add a dollop of butter Greek yogurt to enrich the puree.