Mojo Steak | Vegetable Rollentini with Chimichurri
Rollentini is an Italian dish consisting of eggplant or meat wrapped around a savory filling that is normally served with a sauce of some sort. For this version we used a nicely flank steak, pounded thin & marinated in Cuban Mojo marinade that envelopes colorful roasted vegetables. A drizzle of fresh, bright & herby Chimichurri finishes this elegant yet simple entre. Skirt steak may also be used & rolls up quit nicely.
serves 6 (2 rolls each)
2.5 lbs. flank steak, cut against the grain perpendicular (illustrated below)
Cuban Mojo Marinade
1/2 cup tangerine juice
zest of 1 tangerine
1/4 cup key lime juice (or regular lime)
1/4 cup cilantro
1 Tbsp. minced fresh oregano
4 plump cloves of garlic, minced
1 tsp. cumin seed, toasted/freshly ground (or pre-ground cumin if desired) See notes below
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup olive oil
2 carrots, 1 purple 1 yellow, cut julienne
1 red bell pepper, cut julienne
1 yellow bell pepper, cut julienne
1 bunch of asparagus, end third trimmed off
1 bunch of green onion cut 4” long (use white bulb portion & part of the green) ends trimmed, sliced in half lengthwise
2 Tbsp. olive oil
salt to taste
Chimichurri Sauce
1/2 cup olive oil
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 Tbsp. red wine vinegar
1 bunch of cilantro, rinsed & roughly chopped (approximately 1 cup)
3/4 of a bunch of Italian flat leaf parsley, rinsed & roughly chopped (approximately 3/4 cup)
2 Tbsp. fresh oregano
1/2 cup shallots (or purple onion)
5 plump cloves of garlic, minced
1 tsp. salt
1/2-1 tsp. of red pepper flake, depending on level of heat desired
1.) Pound out steaks to 1/4” using a meat mallet & place in a gallon size ziplock bag. In a small bowl combine Mojo marinade ingredients- tangerine juice through pepper. In a slow steady stream whisk in olive oil to create an emulsification (alternately you may use a food processor, giving the mixture a few pulses, or shake mixture vigorously in a small jar with a tight fitting lid). Pour marinade over meat, seal & gently massage to work through steak. Refrigerate for at least 30 minutes up to overnight.
2.) Preheat oven to 450f. Toss vegetables with a bit of olive oil & salt & pepper to taste. Remove steaks from marinade & lay out flat. Evenly distribute vegetables along the narrow end of each . Roll up snugly around vegetable bundles & secure with a tooth pick or two. Roast at 450f for about 20 minutes or until steak is browned in spots & vegetables are tender.
3.) Meanwhile make chimichurri. Combine all listed ingredients in a food processor add pulse just until smooth. Spoon over steak rolls & serve with buttered Basmati rice.
Chef Notes: Both skirt steak & flank steak are very flavorful but tougher cuts. The acid in the marinade contributes to tenderness as does proper cooking. Rare to medium rare is best for these cuts.
Chimichurri is a wonderful sauce to add to your recipe arsenal (definitely in my personal top five). It’s bright & herby with citrus notes & pairs well with all roasted meats as well as roasted vegetables. It is also versatile enough to stir into soups, sauces & dressings that require a little more pronounced flavor.
Cumin seed. Toast seeds in a hot iron skillet over medium high heat, shaking pan frequently until they turn golden in spots & gives of a fragrant aroma (1-2 minutes) then simply grind with a mortar & pestle. A purist will prefer this method over pre-ground but you will achieve excellent results either way.
Illustration are explained, left to right.
1.) Flank steak. You can clearly see the direction of the grain. Cut against the grain, at an angle (perpendicular).
2.) Mojo Marinade. Cumin seed is toasted then ground using a pedstal & mortor. Fresh ingredients come to together in this fresh herby & tart marinade.
3.) Fresh & vibrant seasonal vegetables are tossed in a bit of olive oil & lightly salted.
4.) Stack bundles of vegetables at the narrowest end of each flank steak & simple roll up. Secure with a toothpick.