In all fairness, these are not your typical salad rolls. By my Canadian standards, nothing about these are salad like.
I always learn some interesting things about food when I visit my childhood best friend in Texas.
Her husband Jarrod is always enlightening me on things like frog legs and basically anything that can be cooked on a grill – aka Texas Salads!
In Canada, we call these things HUGE steaks. In in South, apparently that is a salad… cooked on a grill (not a BBQ!).
When I picked up a slab of flank steak during our grocery shop, my daughter said “that’s not salad”. Apparently we do in fact eat a lot of vegetables if she was confused by the purchase. I laughed and told her we were making a Texas Salad. The idea for the Texas Salad Roll was born!
Like almost everything I cook, these are prepped on Sunday, and are eaten later in the week.
There are a couple of key things to do for perfect Texas Salad Rolls:
- Tenderize the meat! The key to the perfect texas salad roll (or anyting with flank steak in my opinion) is that you have to tenderize it. Don’t skip this step (unless you are cooking flank steak in a slow cooker). I do this by placing the meat in between 2 pieces of parchment paper and using a meat hammer.
- Sear on the stove, and then bake. To do this, I use a pan that can go directly from the stove top into the oven. Cast iron would be a good option here.
There is a lot of flexibility in this recipe. Use whatever veggies you want. Use whatever cheese you want. In addition to my love of tasting various beer and coffee types, I am a cheese LOVER. This time, I used a swiss like cheese. In the final minutes the rolls where in the oven, I added a bit of cheddar to finish them off. Get creative and use whatever you like.
Texas Salad Rolls
- Slab of flank steak. The longer the slab the bigger and harder to handle your rolls will be. I aim for around 6 -8 inches.
- Pepper any color, chopped.
- Small onion chopped
- Garlic clove minced
- Cheese cut into slices or shredded
- Tenderize your flank steak.
- Cook the pepper, onion, and garlic in a pan until soft.
- Lay down a layer of uncooked spinach on the steak.
- Layer the cheese on top of the spinach.
- Layer the cooked pepper/onion mixture on top of the cheese
- Roll the steak (on the long edge).
- Place (pre soaked) skewer sticks about half an inch apart all the way down the roll.
- Cut the roll into pieces so that each piece has a skewer holding it together.
- Sear in a pan with oil or butter until the outside is brown. Do this on both sides.
- Place in the oven at 375F and bake until desired doneness.
So, there you have it… Salad Rolls. Texas Style.