Spinach & Gorgonzola Stuffed Cube Steak
by Molly McCook, Chef , Ellerbe Fine Foods, Fort Worth, Texas
- 1 (12-ounce) Certified Piedmontese cube steak, cut in half to make 2 (6-ounce) steaks
- ¼ cup Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 5 ounces fresh spinach, washed and dried
- 2 garlic cloves, peeled and chopped
- 3 ounces gorgonzola cheese (or substitute feta or grated mozzarella)
In a medium bowl, combine the Dijon, 2 tablespoons olive oil, sherry vinegar, thyme, rosemary and black pepper. Set aside. Place the cube steaks on a cutting board and gently pound with a meat mallet to ½-inch thickness. Coat the steaks with the Dijon mixture and place in the refrigerator for at least 1 hour to marinate.
While the steaks are marinating, heat a medium sauté pan over high heat with 1 tablespoon of olive oil. Add the spinach and ½ teaspoon salt to the pan and sauté until completely wilted. Allow to cool, then gently squeeze any excess liquid out of the spinach and discard. In a bowl, combine garlic and cheese. Lay the marinated steaks flat on a work surface and mound equal parts of the spinach mixture on each. Roll the steak to seal in the stuffing and secure with toothpicks.
Sprinkle the rolled steaks with the remaining salt and olive oil. Place on a hot grill, seal side down, for approximately 5 minutes. Gently turn the roll over and grill for an additional 4 minutes. Remove from the grill and let rest for 5 minutes, remove the toothpicks and serve.
These are great accompanied by roasted new potatoes and grilled onions.