Description
Get out the toothpicks and platter, these gems are fabulous for any function!
Ingredients
- 16 ounces, weight Round Steak
- 1 Tablespoon Canola Oil
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- Several Pinches Of Salt
- FOR THE FILLING:
- 6 ounces, weight Softened Cream Cheese
- 2 whole Shallots, Finely Diced
- 1 teaspoon Parsley Flakes
- FOR THE DIPPING SAUCE (optional):
- 3 Tablespoons Sour Cream
- 1 Tablespoon Grainy Mustard
- 1 Tablespoon Horseradish
Preparation
Preheat oven to 400ºF. Line a rimmed baking sheet pan with parchment paper or use a nonstick baking sheet pan.
Place round steak between two sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin flatten out the round steak thin. Cut into 4-inch strips by 1-inch thick. In a ziplock bag, add oil, Worcestershire sauce, onion powder, black pepper, and salt. Add round steak strips to the marinade and place in the refrigerator while you prepare filling.
In a mixing bowl, add softened cream cheese, diced shallots, and parsley. Stir well to mix ingredients.
Empty chilled marinade steak strips into another bowl. One by one, lay strips flat on a clean work surface. Using a small offset spatula, fill the entire length of round steak with filling. Roll the steak strip up and secure with a toothpick. Line them in a single row on your rimmed baking sheet pan. Repeat until each one is filled and rolled.
Place into the oven on the middle rack and bake uncovered for 10 minutes. You may elect to remove toothpicks and place on a platter to serve or leave them as is. (I always remove the ones used for cooking and serve with clean toothpicks).
For an optional dipping sauce, combine all ingredients in a ramekin and stir to mix. Use a small serving spoon to serve.
