What's for Dinner at Creative Parenting? Steak Saltibocca Over Arugula Salad with Feta, Zucchini and Olives in a Vinaigrette

Don't be alarmed at the fancy name, the longest activiy fot this is a trip to the store. Feel free to replace arugula with a 1 pound bag of spinich. The flank steak recipe really should be followed. But besides that This is a really inexpensive way to have steak, because with the rings you serve it in you buy very little and it goes a long way. This recipe can be very gormet feeling and looking, however it really doesn't break the bank like other steak recipes would.






This serves 4, and is great with a loaf of bread.


For Salad
* 2 tablespoons good quality (4 tablespoons if not a vinegar just plain wine can use white) red wine, or red wine vinegar or balsamic vinegar
* 1 tablespoon Dijon mustard
* 1/2 teaspoon honey
* Big pinch gray salt
* 4 tablespoons extra-virgin olive oil 3 tablespoons and 1 tablespoon separated
* 1/2 teaspoon lemon zest
* Freshly ground black pepper
* 4 1/2 pounds zucchini
* 2 cloves garlic, minced
* 2 teaspoons thyme, minced
* 1 teaspoon rosemary, minced
* 1 teaspoon sweet smoked Spanish paprika
* Cherry tomatoes (20 large or 40 small)
* 2 bunches arugula
* 1/2 cup crumbled feta, preferably French (about 3 ounces)
* 1/2 cup pitted and chopped kalamata olives (about 3 ounces)


  Adjust the top rack to the top of the oven. Preheat oven to broil.


To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.


Using a mandoline, or slice as thin as possible with knife or use an apple peeler for long strips similar to shavings of carrots. Slice the zucchini lengthwise into 1/8-inch thick pappardelle (long thin slices) turning the zucchini and slicing on 4 sides only (using mainly the outsides, which are packed full of the nutrients, the insides are mostly filler and water, but you can use that if you like it.)Keep slicing this way until the seeds in the center are reached. Discard the centers.


***If this is too complicated and you don't care how pretty the salad looks just cut coins***


In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic and oil mixture. Broil for 3 minutes until light brown. Coat the cherry tomatoes with the remaining garlic mixture in a bowl. To this baking sheet add the tomatoes and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.


Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Lightly toss. Sprinkle the feta and olives on top and serve steak saltibocca over the top.


For the Steak Saltibocca

* 2 pounds skirt steak, trimmed of fat or use flank steak which is cheaper  and I often use, it is also easier to find, butterfly  steak fully to have 2 pieces or if you don't know how ask your butcher to.
*Freshly ground black pepper
* 6 ounces aged provolone, sliced
*2 bunches fresh sage
* 12 slices prosciutto
* 1/4 cup extra-virgin olive oil

* approx. 8 toothpicks 

 

                 Preheat the oven to 350 degrees F.

Place plastic wrap on the counter place steaks on top add another piece of plastic wrap over top of steaks. With a meat mallet, or rolling pin, pound each steak out evenly to about 25 percent of its original thickness.  Remove top layer of plastic. Season steaks with pepper. On top of each steak place a couple of slices of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel and secure with toothpicks.  Remove from bottom piece of plastic.                                                                                                                          

Heat the oil in a skillet over medium-high heat and sear or saute the pinwheels until they are brown on both sides. Just a few mins. Push down around toothpicks some toothpicks may fall out. You can replace when you are done searing meat. Place steak rolls in a 8x8,9x9 or 9x13 cake pan and then put in the oven and roast until they are medium rare or your desired doneness, for med add 2 mins, for med rare about 7 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels. Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels. Place steaks wheels on top of salad and serve with crispy sage leaves over top. And as always - Enjoy!

In the pictures above you will find a picture showing how to layout and pound the meat, also how to wrap the meat. A finished project,picture shows a way of displaying the meal, however this one doesn't have the extra veggies or cheese in the salad instead i have shreeded cheese and home made potato chips It is great either way. But it is more of a full meal with the the veggies and feta cheese.