Sunday Flop

Well this Sunday was not a success.  We had plans to go to the aquarium with friends from work, but those fell through.  I had planned to make Braciole, which is basically a rolled flank steak with some yummy stuff in the middle, and roasted sweet potato slices.  Ideas and recipe are from a magazine I was reading, which had a section specifically on roasting.  
With plans falling through, we decided to take a trip to Best Buy and Target, which put off nap time, meaning that we were not even ready to begin our Sunday dinner until 5pm.  So, Cars Spaghetti-o's and pears it was!! Quick, better than mac&cheese nutritiously, and best of all, the youngest eats it without a fuss.
So, because I am off tomorrow with a little time between appointments, I will postpone Sunday dinner until Monday evening.  None the less, the recipe is as follows....

Ingredients

1/2 cup Italian style bread crumbs
1 clove of garlic, crushed with garlic press
1/4 cup finely grated Pecorino Romano cheese
1/4 cup packed fresh leaf flat parsley, finely chopped
1 Tbsp. olive oil plus 2 tsp. olive oil, seperated
salt 
pepper
1 (1 3/4 to 2 lb) beef flank steak
3 lbs. sweet potatoes


1. Pre-heat oven to 425 degrees F.  In a small bowl, combine the first 5 ingredients adding 1/4 tsp. ground pepper. Set aside.
2. Peel sweet potatoes and slice into 1/2 inch thick rounds.   In a medium bowl, toss sweet potatoes with 1 tsp. olive oil, 1/4 tsp. salt and 1/8 tsp. ground pepper.  Set aside.

2. On a sheet of waxed paper, using the flat side of a mallet or the back of a skillet, pound steak to 1/2 inch thickness.  Spread crumb mixture over steak, rubbing it to meat.  Beginning at one of the long sides, roll steak into a 2 1/2 inch cylinder.  Using kitchen string, tie roll tightly in one inch intervals.  Place roll in the center of an 18x12 inch jelly roll pan.  Rub remaining 1 tsp. olive oil, 1/4 tsp. pepper and 1/4 salt on to steak.  Place sweet potato around the roll.


3. Roast 10 minutes.  Turn sweet potatoes and roast for a remaining 15-17 minutes, or until a meat thermometer reads 130 degrees F when placed in the thickest part of the roll.  Let steak stand 10 minutes before slicing.  Remove kitchen twine and disgard.  Slice roll in 1/2 inch thick pieces.  Transfer meat and potatoes to serving platter.


We may also try a salad with this to lighten it up a bit.  The original recipe called for grape tomoatoes instead of the sweet potatoes, but I personally am not a fan of roasted grape tomatoes.  


I'll post more on how this turns out tomorrow night.  It sounds easy enough, and there were a few roasting recipes that I wanted to try, so I am sure this is not the only one you will see.


Eat, be merry, and love! Hope you all had a wonderful night, and managed to have a nice dinner before the Oscars began!


Ciao!