Tuesday, September 9, 2008
I had a bee in my bonnet yesterday to make something savory with fruit after the "icky" gingered peaches with chicken recipe.
We all liked the turkey meatballs with apple and cheddar, so I decided to stick with apples. And we had flank steak. So I put the two together.
This is a good meal. A very way good meal. A meal that I never in a gazillion years I would have ever attempted to make (or think up) without this wild and crazy year-of-crockpotting challenge. I googled apple stuffed flank steak in every word combination I could think of, and didn't find anything I liked.
So I made something up.
--1 or 2 pieces of flank steak (the filling will fill 2 pieces of meat)
--1/2 cup honey
--1/2 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
--1 green apple
--1/3 cup raw almonds
--1/2 block feta cheese
--2 chopped garlic cloves
Marinate the flank in the honey and soy sauce overnight in the refrigerator, or for as long as you can (I did about 4 hours).
In a mixing bowl, combine the feta cheese, the chopped garlic, a chopped (doesn't need to be peeled) green apple, and the chopped almonds (psst. the almonds were measured out before they were chopped).
Dump the flank steak and all the juice into your crockpot. Carefully pull out the piece of meat, and put it on a cutting board. Put a handful or two of the filling in the middle of the flank, and roll it up. You will have extra garlic, feta, apple, and almond mixture. It makes great salad topping--or use it to fill up another piece of meat.
Place the meat seam-side down into your crockpot. If you'd like to secure the meat with twine or skewers, go for it.
Cover and cook on high for 4 hours, or on low for 6-7. I cooked ours on high for exactly 4.
Slice carefully, and serve. If the meat unrolls a bit, you can stick it back together with toothpicks to present nicely. Or don't worry about it---it's gonna get all chewed up anyway.
Oh so good. This is really good.
I am totally tooting my horn.