Why This Recipe Will Break the Internet:
🎩 Restaurant elegance – impressive but approachable
⏱ 45-minute magic – faster than reservations
📸 Plating porn – swirls of pink steak + creamy mash
🧈 Brown butter sorcery – next-level flavor depth
💑 Date night gold – guaranteed to impress
Ingredients (Serves 2)
For the Steak Rolls:
- 1 lb flank steak (butterflied thin)
- 4 slices prosciutto
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes
- 4 garlic cloves (sliced)
- 2 tbsp olive oil
- Butcher’s twine
For the Glaze:
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp brown butter*
- 1 tsp Dijon mustard
- 1 sprig rosemary
For the Potatoes:
- 1 lb Yukon gold potatoes
- 2 oz goat cheese
- 1/4 cup heavy cream
- 2 tbsp brown butter
- 1 garlic clove (roasted)
- Salt & white pepper
*Make brown butter by cooking unsalted butter until nutty and golden
Step-by-Step Perfection
1. Prep Steak (10 mins)
- Butterfly flank steak to 1/4″ thickness
- Layer with prosciutto, spinach, tomatoes, garlic
- Roll tightly, tie with twine every 2 inches
- Season generously
2. Make Glaze (5 mins)
- Simmer balsamic + honey until syrupy
- Whisk in brown butter + mustard
- Infuse with rosemary
3. Cook Steak (12 mins)
- Sear rolls in olive oil 3 mins per side
- Baste with glaze, finish in 400°F oven 5 mins
- Rest 5 mins before slicing
4. Creamy Potatoes (15 mins)
- Boil potatoes until tender
- Mash with goat cheese, cream, brown butter
- Fold in roasted garlic
- Season to taste
5. Plate Like a Chef
- Swirl mashed potatoes
- Fan out steak slices
- Drizzle with warm glaze
- Garnish with microgreens
Chef’s Pro Secrets
🔪 Knife skills: Chill steak 30 mins for easier slicing
🎨 Color boost: Sear steak rolls in cast iron
🧈 Butter hack: Make extra brown butter for potatoes
🌿 Herb trick: Use rosemary sprig as basting brush
