Beef rolls

Beef rolls

By
From
The Beef Club
Serves
4
Prep
20 mins
Cooking time
4 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
350g skirt steak
5-6 thin slices 2 mm thick, of lardo di colonnata

Method

  1. Cut the meat against the grain in strips around 1.5 cm wide, 2 cm thick and 4 cm long.
  2. Lay a piece of cling film (plastic wrap) on the work surface. Arrange the slices of lardo di colonnata on it side by side to make a long rectangle, allowing them to overlap slightly. Place the pieces of beef down the middle of the lardo. The idea is to roll the lardo up around a ‘sausage’ of beef, with the aid of the cling film (plastic wrap) which allows you to roll it up tightly. Cut the sausage into rolls of around 2 cm long.
  3. Put a cocktail stick in each roll to stop it coming undone. Remove the cling film (plastic wrap).
  4. Cook the beef rolls in a frying pan, without any extra fat, for 3–4 minutes over a high heat. They should be browned but the core should remain rare.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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