Recipes

Beef Roulade with Hummus, Spinach and Red Pepper

:30 min

:4 hr 15 min

Serves 8

1/4 cup Longo’s Extra Virgin Olive Oil, divided

8 large cloves garlic, minced Half an onion, finely diced

1 tub (142 g) Longo’s Organic Baby Spinach

1 tsp each salt and pepper, divided

1 container (227 g) Longo’s Hummus

Half a 19 oz can Longo’s Chickpeas, drained and rinsed, crushed slightly

3 lb eye of round roast or 2 lb flank steak

1/2 cup Longo’s Sliced Roasted Peppers, drained and chopped

1/3 cup Longo’s Herb and Garlic Goat Cheese Crumbles

•Heat half the oil in skillet over medium-high heat. Sauté garlic and onion for 1 minute or until tender. Add spinach and sauté until wilted. Remove from heat and stir in pinch each salt and pepper.
•Stir hummus and crushed chickpeas together with pinch each salt and pepper; set aside.
•Butterfly the eye of round or flank steak cutting horizontally into the long side of the steak, through the middle to about 1/2 inch of the other side. If using eye of round, repeat the same cut on both sides of roast. Open like a book and spread evenly onto a cutting board. Place plastic wrap or parchment paper on top of steak and pound gently with a meat mallet to about 1/2 inch thick. Season with 1/4 tsp each of the salt and pepper.
•Spread hummus mixture evenly over steak. Top with spinach and sprinkle with roasted red pepper and goat cheese. Starting at bottom end, roll up steak into a pinwheel roulade. Tie with butcher’s twine in 2-inch intervals to hold in place. Refrigerate for 3 hours to set.
•Heat large skillet over medium-high heat. Brush roulade with remaining oil, and sprinkle with remaining salt and pepper. Sear roulade on all sides and place on baking sheet. Roast in preheated 425°F oven for about 40 minutes or until thermometer reaches 135°F. Cover loosely with foil and let rest for 10 minutes before slicing into 1-inch thick slices to serve.

If butterflying the roast seems daunting, simply ask our butchers to do it for you.

Per serving: 390 calories