Can You Cook a Single Rolled Beef Steak in the Oven
Can I cook my stuffed steak in advance?
Flank Steak Spirals With Spinach, Figs and Fontina. (Deb Lindsey/For the Washington Post)
In summer, thoughts turn to fresh fruit, and that's certainly true for Jason Wilson and some of his favorite risottos. Purple-colored blueberry risotto, anyone? We have recipes, too.
Also in Food this week, Tim Carman explores outdated District of Columbia zoning rules that have thwarted fast-casual restaurants trying to open in the city. Wine columnist Dave McIntyre was on hand to see props for Virginia's Ankida Ridge at the International Pinot Noir Celebration in Oregon. Our "Great British Baking Show" recaps are down to the chocolate-focused semifinals. And Kristen Hartke takes us to a gallery in New York where you can cook food designed to nurture future colonists on Mars. (Hint: May contain crickets.)
Sounds like fun! As does today's Free Range chat, featuring Jason and Kristen as special guests. If you've got a culinary question, comment or conundrum, this is the day to weigh in. It starts here at noon.
[More Chat Leftovers: cooked oysters that don't open; how to get rid of meal moths]
As usual, I'll kick things off with a leftover question from last week's chat:
What is the best cut for a rolled, stuffed steak/beef dish? Can we grill it a day ahead and then warm it gently or serve at room temperature, or will that be unpleasant?
Meatwise, your best bet — and the cut you'll find the most rolled-and-grilled recipes for — is flank steak. It's thin and lean, with good beef flavor, though not as budget-priced as it used to be. It can be a little tough, which is why it often spends time in a tenderizing marinade and why you'll usually see cautionary directions to slice it against the grain.
Skirt steak is similar but tougher; better to save it for fajitas and go with flank steak for a rolled, stuffed dish.
As to reheating your pre-grilled main course — well, I've never tried it, so I turned to Smoke Signals columnist and general grilling genius Jim Shahin to see whether he had an opinion. Of course he did! His first reaction: "It seems workable, but it doesn't seem advisable. . . . I find that reheating generally degrades meat, and the smaller/thinner the meat, the more degradation."
Even so, he had some ideas about how you might best go about it:
"If a person were to reheat a rolled, stuffed steak, I'd recommend doing it at a low temperature (maybe 325 in the oven) for 10 minutes or so. I often go by the "smell test": When I can smell the scent of the cooking meat fill the room, I give it about another minute, maybe two, then take it out of the oven. If they're reheating on the grill, put it on the cold side of an indirect grill, put the top on and gently warm at about 250 degrees for anywhere from 10 to 20 minutes. (The unpredictability of live fire accounts for the wide variation in cooking time, and the closeness to the fire accounts for the lower temperature."
So, okay, there's the blueprint to do it. But it seems to me that because even rolled and stuffed flank steak doesn't take all that much time on the grill, it would be better to assemble the dish on the morning of your dinner (or even the night before), then bring it to room temperature and grill it when you're ready.
The flank steak spirals pictured above can be grilled, roasted or braised, and the whole thing can be put together a day in advance. They're delicious, by the way. And I have very fond memories of a recipe I tested, Herb-Stuffed Flank Steak, which can't be assembled too far ahead (any marinade that remains in contact with the meat may degrade it) but which spends less than 20 minutes on the grill.
I expect you could find a recipe somewhere that would be fine grilled in advance and served at room temperature (not reheated) the next day. But a lot of these dishes — including the two from our Recipe Finder that I've mentioned here — include cheese. And even in hot weather, there's something about beef and warm, gooey cheese that just appeals. So I vote in favor of early assembly and late grilling. Good luck with whichever method you choose.
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Source: https://www.washingtonpost.com/lifestyle/food/grill-refrigerate-reheat-not-a-fan/2016/08/10/4817c92e-5e8a-11e6-9d2f-b1a3564181a1_story.html
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