Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Spinach Stuffed, Rolled Flank Steak

From “Everyday Food: Fresh Flavor Fast”


  • 1 pound flank steak
  • 2 bunches fresh spinach, steamed, drained and squeezed
  • 1/4 cup packed fresh flat- leaf parsley leaves, coarsely chopped
  • 1/4 cup grated Asiago (or Parm) cheese (2 ounces)
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon crushed red- pepper flakes
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper


Heat broiler, with rack set 4 inches from heat source. Line a rimmed baking sheet with aluminum foil. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl. Season with salt and pepper; toss to combine.

To butterfly steak, lay it on a cutting board with a short side facing you. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.

Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.

Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes formedium-rare; let rest, covered loosely with aluminum foil, 10 minutes. Remove string; slice steak 1/2 inch thick.

Pappardelle with Caramelized Onions

– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar

– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.

In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.

Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.

Cook pasta.

In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.

Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.

Add lemon juice and toss with pasta. Serve topped with parsley.

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