Let’s cook!

Grilled Beef Braciole with Grilled Tomato Relish

1 cup of red wine

1 teaspoon meat tenderizer

5 plum tomatoes

3 tablespoons olive oil

1/2 red onion, chopped

2 tablespoons balsamic vinegar

2 tablespoons fresh basil, chopped

1 pound flank steak

1/4 cup grated Romano cheese

1/4 cup fresh flat leaf parsley, chopped

2 tablespoons fresh oregano, chopped

4 cloves garlic, chopped

1/4 cup olive oil

Heat the grill on high. Place the steak in a freezer bag with wine, meat tenderizer and chopped garlic clove. Let rest for 30 minutes.

Cut the tomatoes in half, then coat with olive oil and season with salt and pepper. Grill the tomatoes on all sides.

Remove the tomatoes from the grill and let cool. Chop and place in a bowl. Add 3 tablespoons olive oil, onion, vinegar, basil and parsley.

Mix well and let sit at room temperature.

In a bowl combine cheese, parsley, oregano and garlic in a bowl.

Remove the steak from the freezer bag and brush the steak with olive oil and season with salt and pepper.

Sprinkle the cheese mixture evenly over the steak.

Roll the steak tightly and tie with kitchen twine.

Brush the outside with olive oil and season with salt and pepper. Place on the grill, with the seam facing up and grill for 15 minutes.

Remove from the grill and let rest for 10 minutes.

Time to plate! Cut the string and cut the steak into slices and serve with tomato relish. Here is the dish plated and I used finishing salts:

Here is the close-up:

Happy Cooking!

Blue Cheese Flank Steak In The Crockpot

1 1/2 to 2 lb flank steak

1/4 cup unbleached flour

1 onion, sliced

1/4 cup beef broth

1/4 cup Chianti wine (the rest for when you get home to drink)

1 package of mushrooms, cleaned and sliced

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/4 cup blue cheese

kosher salt and pepper to taste

Seaon flank steak with salt and pepper then coat both sides with flour. Place in bottom of the crockpot so the steak lays flat.

Spread onion slices and mushrooms over the top.

Whisk together beef broth and wine in a bowl. Pour over the meat.

Drizzle with olive oil and balsamic vinegar. Cook on low for 8 hours. When you get home add blue cheese and stir to the crockpot.

Dinner is done! Here is how I presented the final plate:

The close up:

I really hope you enjoyed crockpot week! I will have to do this again since I have had several request via email. Tomorrow night is date night for Jen and I, but I will be cooking over the weekend! TGIF!!!!

Happy Cooking!