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INGREDIENTS
| 1 lb |
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500 g |
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Inside Round Marinating Steak, butterflied |
| 3 |
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3 |
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slices white bread, crusts removed |
| 1/3 cup |
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75 mL |
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prepared basil pesto |
| 1 cup |
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250 mL |
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parsley |
| 1 tbsp |
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15 mL |
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liquid beef concentrate (optional) |
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Assorted salad greens dressed with favourite vinaigrette |
PREPARATION TIME: 10 minutes
COOKING TIME: 30-40 minutes
DIRECTIONS
On large piece of plastic wrap, open the butterflied steak like a book. With meat mallet, pound to even thickness of ¼-1/2”/6 mm-1cm.
Tear bread into food processor; add pesto and parsley and process to form a paste. Spread paste on steak leaving ½”/1 cm border around the edges. Starting with long side, tightly roll up in foil. Twist ends to close and place on large heavy piece of foil. Fold to seal edges and ends.
Grill on indirect heat on BBQ or in 300°F/ 150°C oven until inside temperature reaches 140°F/60°C, about 30-40 minutes. Remove from heat and cool slightly, about 20-30 minutes. Remove wraps and pour off juices; brush with beef concentrate if desired. Re-wrap and chill ½ hr-24 hours. Slice thinly and serve with dressed greens on the side.
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NUMBER OF SERVINGS: 4-5 SERVINGS
TIP
To butterfly steak, start at the right side with knife parallel to cutting board, cut steak in half almost but not all the way through.
For convenience have the butcher butterfly the steak and purchase bottled pesto. For a variation make your own pesto with different herbs or substitute arugula for parsley.
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