I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating
Beef. Mmmm. I’m a red meat girl from way back–there’s nothing quite as good as a nice cut of beef cooked rare. The family joke is if you want to cook me a steak, just walk a cow past a grill and I’m good!
For the past several years we’ve been eating mostly venison at the Frugal Upstate household because Yankee Bill is a deer hunter, and when you’ve got a freezer full of venison it just doesn’t make any sense to go out and buy beef. However this year we ventured into the unknown (at least for us) and purchased our beef in bulk by going in with my mother and brother on a half of a steer from a local farmer. So lots of beef is back on the menu!
That made it a perfect fit when the folks from the Beef Checkoff* (who run the Beef-It’s What’s for Dinner” website) asked me to share a recipe and some information with all of you about beef!
There are lots of philosophies out there about diet, nutrition and eating. I’m not any kind of expert (note: disclaimer, I’m not an expert of any kind!) but I’ve already seen over my 40 years on this earth that something which is handed out as absolute fact and truth may later be proven not so true: “Eggs are good for you, no wait, eggs are bad for you, no wait now we’ve found they really aren’t so bad for you after all. . . “. It all gets pretty confusing for the consumer. Personally my philosophy is that a family should eat a varied diet that is low in sugar and processed foods and high in whole foods and vegetables–with everything being in moderation. Eating beef is a part of that.
Why? Well first of all, it’s just tasty (and filling!). But even more importantly Beef has 10 essential nutrients: Iron, Vitamins B6 & B12, Zinc, Phosphorus, Niacin, Riboflavin, Selenium, Protien, & Choline.
Now I’d love to suggest that you all just go out and enjoy a lovely Filet Mignon or toss a couple of nice thick Delmonico Steaks on the grill–but as gorgeous as those cuts their price definitely puts them into “special occasion” category. Since this is Frugal Upstate and I’m all about saving money while living a good life I thought I’d show you how to make an easy, tasty meal that looks good enough for company using an economical cut of beef.
Spinach Stuffed Steak is made using economical Sirlion Tip Steak or Flank Steak (if you can find it). Now there I go, throwing out the names of meat cuts. I know that can be confusing, especially since the same exact cut can be called different things depending on where you are buying it. Don’t worry though–your store butcher can help you–just ask. They are usually more than happy to talk to you about what cuts are good for what types of cooking. If your store doesn’t have a butcher, or you are too busy to ask, the folks at “Beef: It’s What’s For Dinner” have you covered with their cool interactive butcher counter! You can explore the cuts, answer some questions to get guided to the right cut for your plans, or enter a cut you have and see more info about it.
In my local town grocery store the Sirloin Tip Steak was $3.99 lb, and I bought a 1.16 lb package. This gave me enough for a moderate serving for 4 people. It would have been a very generous serving for two (so if you’ve got hungry teenage boys instead of a couple of adults and a a couple of kids, you might want to double this).
The steak is tenderized and enlarged by using a frugal cook’s friend–the meat mallet. You just pound it out, flipping it over a couple of times, to make a thinner, larger steak area. The mixed fillings go on top, you roll it and cut out one inch slices. Those are skewered and then broiled in the oven. It’s easy to do, and you can even make the rolls and slices ahead of time, thread them on the skewers, and then refrigerate. When it’s time for dinner bring them out about 30 minutes ahead of time to warm to room temperature and then broil away.
How does it taste? Well let Buddy tell you!
Spinach Stuffed Steak
- 4 slices bacon
- 1 1/2 LB steak sirloin tip steak, flank steak etc
- 10 oz pkg frozen spinach
- 1/4 C Parmesan cheese
- Salt & Pepper
Cook bacon until just done--cooked through but not crispy
Using a meat mallet, pound steak out to thin, enlarge and tenderize.
Fully defrost spinach and drain really well.
Mix spinach and Parmesan cheese.
Sprinkle steak with salt and pepper, layer on bacon and then spinach mixture.
Roll up steak tightly from the long side.
Slice steak roll into 1" slices and thread the slices onto skewers (or individual secure with toothpicks).
Place slices in a boiler pan--broil 3 inches from the heat until well browned, about 6 minutes.
Flip the slices and broil the other side for another 6 minutes.
Slices may be cooked on the grill.
note: The Beef Checkoff was established as part of the 1985 Farm Bill. It’s a national marketing and research program funded by American’s cattle farmers and ranchers.
Disclosure: This is a sponsored post. I’ve received product samples for my time and efforts in creating this post. All thoughts and opinions are my own. #MC #Sponsored