Skirt Steak Roulades With Tomato Relish

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 (12 -14 ounce) trimmed skirt steaks
• 1/4 teaspoon salt
• additional salt
• 1/8 teaspoon fresh ground pepper
• additional fresh ground pepper
• 1/2 cup cooked spinach, squeezed dry, chopped
• 1/3 cup ricotta cheese
• 1/4 cup finely grated carrot
• 1 tablespoon vegetable oil
• 1/4 cup beef broth (or as needed)
• 1/3 cup finely chopped seeded fresh tomato
• 1/4 cup minced fresh parsley
• 1/4 cup minced scallion
• 1 teaspoon wine vinegar

Recipe

• 1 cut steak crosswise at 4-1/2-inch intervals. cut pieces thicker than 1/3-inch horizontally in half. using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap. season with 1/8 t. each salt and pepper.
• 2 combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl. spread spinach mixture over steaks, leaving 1/4-inch border all around edge. roll up each piece and tie securely with kitchen string.
• 3 heat oil in heavy medium skillet over medium heat. add beef rolls and brown on all sides, 4-5 minutes. remove fat from pan, then pour in broth. simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls. add water or more broth if liquid evaporates before meat is done. transfer rolls to serving plates.
• 4 boil liquid in skillet until reduced ot 2 t. add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute. spoon tomato relish ove rmeat.