Roll On

I don’t know what it is about rolled foods… but they are a favorite on our menu’s and on our tables.  It doesn’t matter whether it’s salmon, chicken, or beef… everything rolled is better.  You can stuff anything you want in it, and it just makes a prettier presentation and a great make ahead meal.

elk roll_Ssi.JPG

Here, I pounded down a beef loin steak to 1/4″ thick, then seasoned it.  I put a healthy smear of finely chopped chipotle chilies en adobo, then I layered it with chopped roasted red peppers,  yellow peppers, and haricot verts (green beans).  I rolled it up, and tied it off with string so that I had a nice tight rolled roast.

I seasoned it with a mix of equal parts ground coffee, chile powder (ancho), and salt.  I seared the outside and put in a 400F oven for 15 minutes.  Then I let it rest, and cut it into steaks and served it to adoring fans (my husband).  🙂



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