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In the Bender Kitchen: Everyday Hero CT- Firefighter cooks up Flank Steak Roulade

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We are joined by Steve Eldridge, Firefighter/EMS of Wallingford Fire Department.

Steve is a Firefighter/ EMS who loves to cook and will prepare Flank Steak Roulade and talk about the shortage of volunteer firefighters in Connecticut.

Volunteer firefighters can be called upon 24 hours per day, seven days per week to abandon the warmth and comfort of their homes in the middle of the night or during a holiday celebration, leave the fun of family gatherings on sunny summer afternoons, enter burning buildings, rescue stranded hikers and struggling swimmers, extricate victims from automobiles, and more. 

Related Content: Everyday Hero CT Needs You!

Flank Steak Roulade: Serves 4-6
Ingredients
•    2 to 2 1/2 pounds flank steak
•    1/2 cup balsamic vinegar
•    5 tablespoons grated parmesan cheese, divided
•    1 tablespoon minced garlic (2 cloves)
•    1 teaspoon red pepper flakes
•    2 teaspoons coarse kosher salt, divided
•    1/2 cup olive oil
•    2 cups loosely packed baby arugula
•    8 ounces jar sun-dried tomatoes, packed in olive oil
•    2 teaspoons dried rosemary, hand crushed
•    1/2 teaspoon freshly ground pepper
•    Butcher’s twine
Instructions
1.    Butterfly flank with the grain to 1/4-inch thick, yielding about an eleven by fourteen inch rectangle. Place in a shallow baking dish with balsamic vinegar. Cover with plastic wrap and refrigerate while you prepare walnut paste. (Do not refrigerate longer than 30 minutes.)
2.    In a food processor, pulse together walnuts, 3 tablespoons parmesan, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.
3.    Preheat oven to 450° F. Remove flank, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll and tie roast to the 11-inch length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
4.    Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.

Related Content: Firefighter Prepares Her Favorite Dish

Interested volunteers should visit EverydayHeroCT.org or call 1-800-Fire-Line.

 

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