Spinach and gorgonzola stuffed flank steak.
Sunday night is always a special night at our house. As we bring to a close a week, we start piecing together the week ahead. What we need to do and what we would like to accomplish is discussed. A comfort food kind of night.
We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola. Last night recipe was an adaptation from “The Great Meat Cookbook”, by Bruce Aidells.
Also last night it was the first time ever that Murphy’s Law entered my kitchen. Not only I did not have all the correct amount of ingredients on hand, but I never turned on the oven as I should have. I did turn on the temperature side but forgot to turn on the bake side (double knobs –very old oven I may add). So when the searing was done I gingerly placed my beautiful steak roast in the oven and left proudly the kitchen to spend some time with my son. Twenty or so minutes later I enter the kitchen and suspect something was wrong: I did not have the wonderful aroma welcoming me into the kitchen. Right the way I went to the oven, open the door and nothing because my oven was never turned on and there sat my beautiful roast. Out of the oven it came, oven turned on, and re searing the meat for a couple of minutes just cause. Dinner was saved and enjoyed 20 minutes later.
A nice spinach salad was a perfect side dish and strawberries, blackberries over vanilla ice cream…. perfect Sunday night dinner for us.
I am also sharing a picture of our beautiful sun set last night