Friday, May 6, 2016

Brisket Spring Rolls

8 steak briskets (Make sure you have thin steak briskets. Thin enough that they can be rolled around other things.)
2 carrots
1 squash
1 zucchini
1 tablespoon vegetable oil
Lawyr's season salt to taste
8 cups spinach 

*Julienne or allumette style, cut the carrots, zucchini and squash. (*Basically cut them into match sticks.)
Season both sides of the steaks.
Then place a small amount of each of the veggies at one end of the steak.
Start to roll them and then *place 2 tooth picks through the steak. *About 2 finger lengths in on both sides.
Heat the oil over medium high heat.
Place the steaks in the hot pan or griddle, browning each side of the steak.
Cook about 5 -7 minutes total.
Plate each plate with 2 cup of spinach.
Slide the toothpicks out of each roll.
Place 2 brisket rolls, on top of spinach.
Serve, the juices from the steak and veggies taste really good on the spinach so you won't need any dressing.
Makes enough for four.

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