Food Challenges

Steak Roll

My 90 year old mother, who makes her home with my husband and I, was going through her recipe box the other day and came across this old favourite. The original recipe called for round steak to be braised in one cup of wine for 90 minutes. I wanted to speed up the process, so I opted to use top sirloin steak. Instead of using raw onions and mushrooms, I sauteed them to help with the cooking process. I also added a bit of cognac to the cooking liquid and changed the cooking time to 40 minutes. The results were delicious and we all agreed it was a main meal dish that we would certainly do again. Thanks Mom!

1 large top sirloin steak (cut ½ inch thick)
4 – 6 Portobello mushrooms (depending on size), sliced into ¼ inch thick, long slices
1 medium sized onion, sliced
1 small jar pimento, thinly sliced
1 ½ cups gluten free bread crumbs
6 to 8 large stuffed olives (no pits)
¾ cup red wine
¼ cup cognac
½ cup butter, melted
1 Tbsp warm water
1 egg, well beaten
Smoky paprika
Sea salt
Ground mixed peppercorns

Preheat the oven to 350F

Sauté the mushrooms, over high heat, in a little olive oil and butter until they are golden brown on both sides. Set aside. Sauté the sliced onions, in the same pan, until they are translucent. Set aside.

Pound the steak between two pieces of plastic wrap until it is about 1/4 inch thick (I used a wine bottle). It will be about 10” x 14” when you’re finished. Peel the top layer of plastic off. Rub the steak with salt, pepper and paprika.

Cover the seasoned surface of the steak with the mushrooms, onions and pimento. Cover the steak and vegetables with a layer of bread crumbs.

Using a whisk, beat the egg well. Add the water and beat again. Continue to beat vigorously with the whisk, as you gradually add the melted butter. A slightly thickened sauce will form. Pour this sauce over the bread crumbs to create a third layer.

Place the large stuffed olives across the short end of the meat. Using the plastic wrap that’s still under the meat, roll the meat up over the olives and continue rolling, jelly roll fashion until the seam side is down. Tie the steak roll securely with string. Rub the outside with salt, pepper and paprika.

Brown the roll on high heat in the searing pan, turning once. Place the steak roll on a glass baking dish.
Pour the wine in the bottom of the dish. Drizzle the cognac onto the meat. Bake, uncovered, for 35 to 40 minutes. Remove from the oven when the meat thermometer reads rare (140F) , cover loosely with tin foil and let rest for 10 mintues before slicing. It will be medium. Adjust your cooking time and internal temperature for rare or well done meat.

This will serve 4 to 6 adults depending on the size of the portions. Drizzle the plated slices with the liquid from the roasting pan.

Tags: beef olive, Celiac Disease, food allergies, food intolerances, food sensitivities, gluten free, gluten free steak roll, lactose free, legume free, Liana Brittain, steak roll, wheat free