Friday, April 26, 2013

Charlie Don't Surf Because He Got Rolled

I have been trying new specialty meats in the meat market lately, and when we started the Lock-n-Load Java challenge, I thought this would be a great dish to try. This is a meat lovers dream with an extra spice called Charlie Don't Surf made by Lock-n-Load Java. It is great! I was a little skeptical about using coffee grinds in a rub, but it came out great! Enjoy.

Charlie Don't Surf Because He Got Rolled
by Luke Deville

For the Rub:
2 Tablespoons Lock-n-Load Java Charlie Don't Surf coffee grinds
3 Tablespoons Queen Bee All Purpose Seasoning
1 Tablespoon garlic powder

Place all rub ingredients into a bowl and blend together.

For the Steak Roll:
1 tenderized calf round steak cut 3/4-inch thick
1 pound of Teet's Jalapeno Cheese Pork Sausage, removed from casing

Once you tenderized the steak, lay it down on a cutting board, take some of the rub and rub it well onto the steak. Place the jalapeno cheese stuffing onto the seasoned side of the steak and roll the steak up. When it is rolled up, take the rest of the rub and rub into the outer side of the steak. Take the steak and either skewer it together with a toothpick or use some netting to keep the steak rolled together. In a pot, heat some cooking oil and brown the meat for 15 minutes on each side over medium-high heat. Remove from the pot.

For the Gravy:
1 white onion, diced
1 bell pepper, diced

Once you removed the meat from the pot, add the diced onions and peppers and cook until translucent. Place the steak roll back into the pot and continue cooking until the meat is tender, approximately one hour.

Roasted Vegetables:
1/2 pound yellow squash, sliced
1/2 pound asparagus
Extra virgin olive oil
Black pepper
Garlic powder
Grated Parmesan

Preheat the oven to 350F.

Place the squash onto a baking sheet and drizzle with olive oil. Season with black pepper, garlic powder and grated Parmesan. Place in the oven for 20 minutes. After 20 minutes, place the asparagus onto the same sheet and continue roasting for 10 minutes. Remove from the oven and serve. 

No comments:

Post a Comment