Filet for a crowd? Expensive. A six ounce flank steak you can divvy across dozens of phyllo shells? Smart. This ingenious little bite tastes decadent without breaking the bank. If you’re looking to stretch your budget, this recipe is a keeper.
- 6 ounces flank steak
- Salt and pepper, to taste
- 2 teaspoons extra virgin olive oil
- 2 cups arugula
- 1/4 cup blue cheese dressing
- 2 packages (15 count, each) Athens® Phyllo Shells
- 1/4 cup Gorgonzola cheese, for garnish
Season steak with salt, pepper, and olive oil. Grill (or sear) to medium-rare (132°F) or preferred temperature. Allow to rest for about 10 minutes. Slice in half with the grain of the meat. Thinly slice 30 strips of steak against the grain.
Place about 2 teaspoons of arugula into each shell. Top arugula with ½ teaspoon of blue cheese dressing. Roll steak strips and place on top of dressing. Garnish with Gorgonzola cheese.
Serving size: 1 shell (20 g), Amount per serving: Calories 50, Calories from Fat – 30, Total Fat – 3.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 95 mg, Dietary Fiber – 0g, Sugars – 0g, Protein – 3g