As a child we sometimes had steak rolls, or “benløse fugle" (directly translated: Birds with no legs - sounds weird, right?) This was thin slices of meat wrapped around a piece of smoked speck. To be honest that was not one of my favorites. But the thought of swapping the speck with a smoked cheese might be a way to give this old-school dish a new life.

It totally worked. The spiciness from the chili and the smoked cheese with the meat, made a perfect flavorful combination. It won't be the last time I make these steak rolls.

Ingredients:

4 thin slices skirt steak like the meat you use for carne asada
4 small blocks smoked gouda, the size of string cheese
1 handful spinach
8 small slices sun-dried tomatoes
1 jalapeño, divided in 4, lengthwise
salt & pepper
oil for searing

Directions:

Season the steak pieces generously on both sides with salt and pepper.

Take a strip of the steak and lay it with the short side towards you. Place some spinach leaves, a slice jalapeño, 2 pieces of tomatoes and one block of cheese in the middle and roll the steak up over the filling, securing it with a toothpick along the length of the roll. Repeat with the last three steak rolls.

Preheat the oven to 400℉ (200℃)

In an ovenproof skillet, heat a splash of grape-seed oil over medium-high heat. When hot add the steak rolls, sear them on all sides. Place the skillet in the oven and let it roast for about 15 minutes, until the steak rolls are done, when the cheese are expanded out of the rolls. Serve the rolls with your favorite sides.

Enjoy!

The Danish version:

Benløse fugle

Ingredienser:

4 tynde stykker oksekød såsom flanke- eller flapkød
4 bjælker røget gouda, på str. med ostehaps
1 håndfuld spinat
8 små stykker soltørrede tomater
1 jalapeño, delt i 4, på langs
salt & peber
olie til stegningen

Fremgangsmåde:

Krydder kødet med salt og peber.

Læg et stykke af oksekødet på skærebrættet, med den korte side henimod dig. Læg lidt spinatblade, ¼ jalapeño, lidt soltørret tomat og en ostebjælke på kødet, tættest dig selv. Rul kødet rundt om fyldet og "lås" rullen med en tandstik eller kødnål. Gentage med de sidste 3 kødstykker.

Forvarm ovnen til 200℃.

Brun rullerne på alle sider i en pande, der kan gå i ovnen, i lidt vindruekeneolie. Sæt panden i oven i ca. 15 minutter, indtil rullerne er møre og osten er "vokset" lidt ud af rullerne.

Server de benløse fugle med dine foretrukne grøntsager.

Velbekomme!