2 recipes to spice up your meat

These two recipes bring a much-needed dose of kick to your favourite meat dishes.

2 recipes to spice up your meat

Flank steak Santa Fe

Stuffed and rolled flank steak makes a great presentation when sliced. And it's a cinch to put together. Croutons add body to the sausage in our flank steak filling, and picante sauce kicks up the heat.

Prep Time: 15 min 

Cook Time: 1 hr 40 min 

Serves 6

  • 375 g (3/4 lb) spicy sausage or chorizo, casings removed, if necessary
  • 2 eggs, beaten
  • 350 g (1 1/2 c) unseasoned croutons
  • 100 g (1/3 c) sliced green onions
  • 100 g (1/3 c) minced fresh parsley
  • 1 flank steak (750 g - 1 kg or 1 1/2 - 2 lb)
  • 45 ml (3 tbsp) vegetable oil
  • 1 jar (500 g/16 oz) picante sauce or salsa verde1. In a large nonstick skillet, crumble and brown the sausage; drain.
    2. Add the eggs, croutons, onions, and parsley. Mix well.
    3. Slice the steak in half horizontally to within one centimetre (half inch) of the end. Open the steak like a book and pound to one centimetre (half inch) thickness. Spread with the sausage mixture. Roll up, jelly roll–style, beginning at a short end, and tie with cotton string.
    4. Preheat the oven to 180°C (350°F).
    5. In a large nonstick skillet, brown the steak in the oil, five to eight minutes. Place in a 23 x 35 centimetre (9 x 13 inch) baking dish. Spread the picante sauce or salsa verde over the steak. Cover and bake until tender, one and a half to 1 3/4 hours.

One more notch!

For even more richness and taste, add 125 grams (half cup) shredded Monterey Jack or dry Jack cheese to the filling. If you like, serve with additional picante sauce or salsa, too.

Spiced pot roast

Here's your antidote to boring pot roasts. This Indian-style roast features ginger, curry powder, and raisins with a few big spoonfuls of chutney to deepen the spicy sweetness. Mango chutney works well, but almost any chutney will do.

Prep Time: 15 min 

Cook Time: 3 hours 

Serves 6

  • 45 g (1/3 c) all-purpose flour
  • 5 g (1 tsp) salt
  • 1 g (1/4 tsp) freshly ground black pepper
  • 30 ml (2 tbsp) vegetable oil
  • 1 boneless beef rump roast or chuck roast (about 1.5 kg/3 lb)
  • 375 ml (1 1/2 c) beef broth
  • 125 ml (1/2 c) chutney
  • 125 g (1/2 c) raisins
  • 125 g (1/2 c) chopped onion
  • 7 g (1 1/2 tsp) curry powder
  • 2 g (1/2 tsp) garlic powder
  • 2 g (1/2 tsp) ground ginger1. Preheat the oven to 160°C (325°F).
    2. Combine the flour, salt, and pepper in a small bowl and rub over the entire roast.
    3. In a large Dutch oven, heat the oil over medium-high heat. Add the roast and brown it on all sides, five to seven minutes.
    4. Combine the broth, chutney, raisins, onion, curry powder, garlic powder and ginger in a medium bowl. Pour the mixture over the roast. Cover and bake until the meat is tender, about three hours.

Personalize It!

  • The pot roast tastes great using the pan juices for gravy, but if you prefer a thicker sauce, remove the roast to a platter, then place the pan with the juices over medium heat.
  • Dissolve five grams (one teaspoon) cornstarch in 15 millilitres (one tablespoon) cold water in a cup, then stir into the juices until thickened, about two minutes.
  • Repeat if you like an even thicker sauce.


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