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Here at D'Onofrio's Food Center we know our customers love to cook and rich traditions in their family recipes. We would would love to share some of ours with you. Each month we will be featuring a recipe of some of our favorite dishes. Please feel free to try them out at home and let us know if they were as delicious for you as they were for us!!

 
January 2013 Recipe
JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT |NOV| DEC
 
Flank Steak Roulade
INGREDIENTS:
  • 2 to 2 1/2 pounds 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
  • 1/2 cup olive oil
  • 2 cups loosely packed baby arugula
  • 8 ounces jar sun-dried tomatoes, packed in olive oil
  • 2 teaspoons dried rosemary, hand crushed
  • 1/2 teaspoon freshly ground pepper
  • Butcher's twine
 
DIRECTIONS:
Butterfly the flank steak with the grain to 1/4-inch thick, yielding about an eleven by fourteen inch rectangle. Place in a shallow baking dish with balsamic vinegar. Cover with plastic wrap and refrigerate.

In a food processor, pulse together walnuts, 3 tablespoons parmesan, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.

Preheat oven to 450° F. Remove flank, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll and tie roast to the 11-inch length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.

Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.

 


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English Roast in Bourbon Sauce





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Phone: 724-962-9538 Fax: 724-962-4553     Email: dfcinfo@donofriosfoodcenter.com

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