Stuffed Steak Rolls and Shrimp Salad

Rolls on a Plate

August is still a great time to think about grilling, and the stuffed steak rolls recipe is a great idea. Pair it with the shrimp salad, and you have a delectable meal that provides variety.

Stuffed Steak Rolls with Crushed Peanut Crust

Time: 40 mins (approximately)
Effort: Easy
Serves 4

Ingredients

3 T-Bone steaks, deboned (you can use strip loin if you wish)
2 cups blanched spinach
3 spring (green) onions cut in half to give you 6 lengths
1/4 cup hoisin sauce
1 tbsp mirin or rice vinegar
1 cup crushed roasted peanuts
Toothpicks

Directions

On a large cutting board take the T-Bone steaks and cut them in half lengthwise to yield six strips. Place a large piece of parchment paper over them, and with a mallet pound them until they are about 1/8th inch thick.
On one end of each, spoon 1 tbsp spinach and place 1 length of green onion over it. Roll up tightly and secure closed with a toothpick. Repeat with the rest of the meat and place them in a shallow dish. In a small bowl mix the hoisin and mirin and pour over the steak rolls, spooning the sauce over the sides. Let sit for 5-10 minutes. To prepare crushed peanuts – you can use any roasted & salted cocktail peanuts. Just pour 1 cup into a food processor and chop until they become little chunks. Spread them on a plate. Heat BBQ to a very hot temperature. Grill rolls for approximately five minutes on each side (for rare), or a little longer (for well done). Roll each cooked beef roll in the crushed peanuts and cut them into slices. These are great as a main dish with any vegetable or stir-fry, or even as hors d’oeuvres – but you will have to spear each slice with a toothpick to make them easier to pick up. Great with sweet and sour sauce or sweet chili sauce!

Non Traditional Shrimp Salad

Time: 20 mins
Effort: Very Easy
Serves 1

Ingredients

10 large shrimp, cooked, peeled and deveined
1 cup cooked small green peas
1/4 orange or red pepper, chopped
1 shallot, chopped fine
1/2 ripe avocado cut into cubes
2 tbsp lemon juice
1 tbsp olive oil
1/4 cup mayonnaise
1 tbsp ketchup
1 tbsp horseradish sauce
salt and pepper to taste
1 lettuce leaf shredded
Small bunch of watercress, chopped
1 lemon wedge

Directions

In a small bowl combine the peas with the orange or red pepper, shallot, lemon juice, olive oil and salt & pepper to taste. In another small bowl combine mayonnaise, ketchup and horseradish sauce. Take a shallow dish or plate, and place shredded lettuce and watercress on one side with avocado cubes on top. On the other side, spoon the pea salad. Surround it with the shrimp, then spoon the mayonnaise down the middle. Garnish with the lemon wedge.

 

Used with permission from Jump Into My Kitchen