Contact: Jennifer Kiko Certified Angus Beef LLC 330-345-2333, ext. 265 Download print quality photos at: Get stuffed! Celebrate the season with flavorful fillings November is infamous for stuffing nest in anticipation of winter or — whether we’re fluffing our filling our bellies with a harvest of savory flavors. Beef with stuffing, but isn’t typically associated brand Chef Michael Ollier has created several rich and tasty beef dishes that Certified Angus Beef ® will have you stuffing steak and yourself in no time. – – Flank Steak Roulade features an economical cut spread with a mixture of walnuts, parmesan cheese, garlic and herbs, sun-dried tomatoes and and tied with butcher arugula. It’s then rolled twine before roasting in the oven. Roulade makes for an elegant presentation and the flavors of this roasted beef are sure to wow the taste buds of everyone at your table. with seconds! Yes, they’ll stuff themselves Hit harvest meals out of the park with Short Rib Stuffed Squash. Savory and the satisfying, it’s ideal solution for pot roast leftovers. Just add vegetables and rice to beef, then stuff into seasonal acorn squash. Garam masala curry gives the dish a distinctly pleasing flavor. Garam Masala is a Northern Indian-style curry powder based not on turmeric as are other – curry powders, but on a mixture of cardamom, coriander and black pepper. Add Italian flair to any autumn meal with Stuffed Manicotti and Red Pepper Sauce. A blend of parmesan, Asiago and mozzarella cheeses add just the right balance to this beefy, pepper- and tomato-based dish. Flank Steak Roulade Ingredients 2 to 2 1/2 pound ® flank steak Certified Angus Beef 1/2 cup balsamic vinegar 8 ounces chopped walnuts, about 1 3/4 cups 5 tablespoons grated parmesan cheese 1 tablespoon minced garlic (2 cloves) 1 teaspoon red pepper flakes 2 teaspoons coarse kosher salt -more- -2-
Contact: Jennifer Kiko Certified Angus Beef LLC 330-345-2333, ext. 265 Download print quality photos at: Get stuffed! Celebrate the season with flavorful fillings November is infamous for stuffing — whether we’re fluffing our nest in anticipation of winter or filling our bellies with a harvest of savory flavors. Beef isn’t typically associated with stuffing, but Certified Angus Beef ® brand Chef Michael Ollier has created several rich and tasty beef dishes that will have you stuffing steak – and yourself – in no time. Flank Steak Roulade features an economical cut spread with a mixture of walnuts, parmesan cheese, garlic and herbs, sun-dried tomatoes and arugula. It’s then rolled and tied with butcher twine before roasting in the oven. Roulade makes for an elegant presentation and the flavors of this roasted beef are sure to wow the taste buds of everyone at your table. Yes, they’ll stuff themselves with seconds! Hit harvest meals out of the park with Short Rib Stuffed Squash. Savory and satisfying, it’s the ideal solution for pot roast leftovers. Just add vegetables and rice to beef, then stuff into seasonal acorn squash. Garam masala curry gives the dish a distinctly pleasing flavor. Garam Masala is a Northern Indian-style curry powder based not on turmeric – as are other curry powders, but on a mixture of cardamom, coriander and black pepper. Add Italian flair to any autumn meal with Stuffed Manicotti and Red Pepper Sauce. A blend of parmesan, Asiago and mozzarella cheeses add just the right balance to this beefy, pepper- and tomato-based dish. Flank Steak Roulade Ingredients 2 to 2 1/2 pound Certified Angus Beef ® flank steak 1/2 cup balsamic vinegar 8 ounces chopped walnuts, about 1 3/4 cups 5 tablespoons grated parmesan cheese 1 tablespoon minced garlic (2 cloves) 1 teaspoon red pepper flakes 2 teaspoons coarse kosher salt -more- -2-
Get_Stuffed_1111.docx