One of the constant complaints in my household is that I never measure anything, and make things the way my grandma taught me....eyeball it. This is the way that I have cooked and baked my entire life and about 99.99% of the time it comes out great. However, the complaint from my hubby-to-be is, "I would really like to have that again sometime, so can you start measuring things"....he's an engineer, I think that explains the need for precise measurements. Also, it helps when friends and family ask for my recipes, I'm now able to give them a specific measurement instead of "half a handful or stop mixing when it looks right. With that being said, I'm trying to make a gallant attempt at actually measuring my ingredients.
During the week, I tend to make simple things, like sandwiches, tacos, sloppy joes, burgers, meatloaf, or pizza. On the weekends, I like to make up for my neglectful cooking. So this weekend, I attempted something new but using old favorites.....and I even got my other half (Tractor Man) to eat vegetables (yay me!)
Steak Roll-Ups
One large steak
4-5 Carrots
2 Zucchinis
Salt, pepper, onion powder
Take the steak and dust it with salt, pepper, and onion powder or any other seasonings to your liking. Place between two sheets of parchment paper and hammer the bejesus out of it to make it thinner and has more surface area. Cut the steak into 2-3 inch wide strips that are 6 inches long, set aside. Using a vegetable peeler, clean your carrots and zucchinis, and slide into really thin strips (like thin spaghetti noodles). Take a slice of steak and put a handful of carrot and zucchini noodles into the center of the steak, and roll up. Place on a baking sheet and cook at 350 degrees for 25-30 minutes, depending on how rare or done you like your steak. The smell was so fantastic that Tractor Man attacked the pan, and I only got a photo of it before it was cooked.
