Flat Iron Roll Ups with Roasted Fingerlings and Tomato & Green Bean Panzanella

I’m remote blogging this week from Duck, NC where we’re staying on vacation with my husband’s family.  It’s a full house, ten adults and five kids. The best thing though, is that the kitchen is absolutely enormous and there are a lot of good cooks in residence.  In fact, three of the households receive a weekly Washington’s Green Grocer delivery so we pulled all of our WGG goodies (hauled down to Carolina in an obscene amount of coolers!) and are going to cook up a storm this week.  

The first evening we were here I brought down a veggie lasagna -- same Whole Shebang version I made a few posts ago.  Turned out great even after being frozen.  Then, last night’s dinner was a perfect combo of summer goodies: fresh corn on the cob, grass-fed beef, tomatoes, Lyon bakery bread, and potatoes.  

My mother-in-law, Louise, cooked the fingerlings from this week’s box and I must say, there’s nothing like a seasoned roasted potato in its simplistic deliciousness. The panzanella we made was my go-to favorite, the Drool-Worthy version I posted about a few weeks ago.  This time I swapped the cucumbers for this week's bounty of fresh raw green beans for a little change-up.  

The flat iron steak, was again, Louise’s and turned out awesome on the grill.  Marinated in my favrorite -- Bragg’s ACV-- and done to perfection on the grill a la my father-in-law -- The Rick.  Louise stuffed the meat with spinach, feta, and a few sun dried tomatoes and sliced it into roll ups.  Yum.  Nothing like eating your way through the final days of summer vacation!

FLAT IRON STEAK ROLL UPS WITH SPINACH, FETA, & SUN DRIED TOMATOES

1-2 pound flat iron steak, butterflied and then cut into two separate pieces (to make it a little thinner)
2-3 cups fresh spinach
1-2 cups crumbled feta (Organic Valley is my fave)
diced sun dried tomatoes
kosher salt and fresh ground pepper
¼ cup olive oil
3 cloves garlic, minced
1 cup Bragg’s apple cider vinegar
a few really good shakes of Bragg’s liquid aminos or high quality tamari soy sauce

After you have cut your steak into two thin pieces, marinate in  vinegar, liquid aminos, olive oil, and garlic for at least four hours. When you’re ready to grill, mix together spinach, feta, and sun dried tomatoes in a medium bowl.  Then, lay each piece of meat flat, putting the veggie/cheese mixture in the middle.  Roll the meat up so that you essentially have a log of stuffed meat.  Do this for both pieces and secure with bamboo skewers or you can even tie with twine.  Season well with salt and pepper and grill until meat is cooked to desired temperature.  A meat thermometer helps here to determine the inner temp of the meat.  Enjoy!

Roasted Fingerling Potatoes

1 pound fingerlings, scrubbed and cut into 1 inch pieces
½ cup olive oil
kosher salt
fresh course ground pepper
dash crushed red pepper flakes
dried thyme
dried rosemary
course ground dried garlic

Toss the potatoes in the oil, coat with desired amount of seasoning (equal parts).  Toss well.  

Roast on foil on a cookie sheet in the oven on 400 degrees for 25-35 minutes.