This is one of my all time favorite meals! It could be because it has 3 of my favorite ingredients...meat, salt, and garlic! Baby's getting some garlic kisses tonight!Pesto:
7-9 Cloves of garlic
1/2 a Bunch of Parsley
1/2 Cup of Pine Nuts
1/2 Tsp Salt
1 Cup Arugula (I have used romaine and other leafy greens)
1/3-1/2 Cup Olive Oil
Meat:
1-1 1/2# of Chuck Roast thinly sliced
Light the BBQ! In food processor (with super blending blade), mix garlic, parsley, pine nuts, and salt. Blend until large or whole pieces are no longer visible. Add small amount of oil if needed. Tear up arugula and add 1/4-1/2 cup at a time. Blend adding remaining olive oil for fluidity. This make take some stirring to get the arugula blended into the mixture.
Lay out slices of chuck roast (salt and pepper if you like, I like) spoon and spread a helping of the pesto onto meat slice, roll up and secure with tooth pick. Once all the meat is rolled up put on the BBQ and grill for 3 min on medium heat, flip and cook another 3 min. The meat won't take long to cook, because its so thin, and overcooked meat will be extra chewy. Remove from heat and load up your plate or you won't get any yourself!
*Have your butcher, deli or meat dept slice the meat for you. Trust me its worth it! Slices should fairly thin but not transparent.
*To clean your grill from the pesto-messo, after removing deliciousness, set heat to high and let heat up about 5-7 min. Then turn off heat and scrape with grill brush until clean.
*This is my variation of the recipe from the Performance Menu.
this was outstanding!
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