The spice and flavor combination in this creation is not necessary “mediterranean,” but it’s unique and interesting and is inspired by different elements of the mediterranean, I suppose.

And besides, I’m constantly dreaming of the warmth and sunshine offered along the French and Italian Riviera and the Mediterranean Sea.

And, since I wrote the recipe, I guess I can call it whatever I want, right?

Cumin, cinnamon, and balsamic vinegar, all rolled up inside delicious and juicy tender meat with red pepper and spinach…and a bit of Maytag Bleu, if it calls your name.

It’s a roulade.

It’s on the grill.

And it’s wonderful.

Mediterranean Steak Roulade

2 lbs. flank steak, pounded well with a meat mallet
1 roasted red pepper**
1 cup fresh baby spinach
1 Tbs. Maytag Bleu Cheese (optional)
2 tsp. cumin seeds
1 tsp. ground cinnamon
sea salt and pepper
1 Tbs. balsamic vinegar
olive oil
fresh basil

Pound the steak well between two pieces of plastic wrap or a large zippered plastic bag. Sprinkle with cumin seeds, cinnamon, and sea salt and pepper. Line with fresh baby spinach and slices of roasted red pepper. Sprinkle with bleu cheese, if desired.
Roll up meat from the short side to the short side. Secure with meat ties or grilling string every 4 inches.
Season the outside of the beef roll with additional salt and pepper, and drizzle with both balsamic vinegar and oil.
Allow to marinate, covered in the fridge, for at least 4 hours.

Remove steaks from fridge about 1 hour before grilling, to allow to come to room temperature. Meanwhile, preheat grill to medium heat. Grill the roulades until desired internal temperature – I suggest medium rare, about 6-8 minutes. Flip once with tongs during the cooking process.

Remove from heat and allow to rest 5 minutes, under tented foil. Slice the steaks to form the pinwheels to serve.

Top with additional balsamic, bleu cheese, and even fresh basil, if desired.

**To roast your own pepper, it’s very easy. Preheat oven to 500 degrees. Place the whole pepper on the top rack of the oven and roast until the skin is brown and bubbly, turning every so often. (I did not time the process…maybe 20 minutes or so?).
Remove from oven and place in a bowl, covering with plastic wrap, tightly, for about 30-40 minutes. Once cool, easily remove the skin and cut out the seeds. Presto. Roasted red pepper.

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