If you know me, you know this – I love World Market. Before my husband and I were married, my family would frequent the store for their scented candles, yummy treats and eye-catching accessories and gifts. Today, as a married woman, visiting is much more fun (since I can finally put their large-scale goodies to work – we actually got our first patio set from there)! And ever a fan of inspiring decor, World Market’s Pinterest boards are perfectly overflowing with colorful inspirations – need I say more?
With their Gourmet Giveaway Sweepstakes in full swing and a trip to Santa Fe on the line, I decided to pump up an old-fashioned Italian braciole recipe to celebrate the long Labor Day weekend. This rolled flank steak (normally filled with ingredients like spinach, mozzarella and occasionally eggplant) is simmered in marinara sauce, then sliced in two and served over a bed of pasta. Our version is similar in preparation, but swaps out some of the usual ingredients for the bold flavors of New Mexico. Instead of spinach and eggplant, the beef was filled with corn, tomato, onion and fresh jalepeno. In place of marinara, a chicken-based soup flavored the dish and, staying true to my husband’s Italian roots, prosciutto and aged sheep’s milk cheese also made an appearance. Family cooking skills in tow, I knew we were in for a real treat!
The Recipe:
Set oven to 425 degrees F.
Pour Santa Fe Chicken Soup mix into a pan and simmer on low-medium heat.
Chop 1/2 yellow onion, 2 jalapenos and 2 medium-sized tomatoes and set aside.
In a saucepan, saute canned corn (1 can) with olive oil on medium-high heat, mashing as you go. Add in salt and pepper to taste and set aside in a bowl.
Using the same saucepan, pour in your chopped veggie bits and saute together.
While that’s stewing, generously season your flank steak with cumin, a touch of mesquite seasoning, and a dab of cayenne pepper (we used 2 lbs of skirt steak, but the cut just needs to be large enough to roll. Ask the butcher to “butterfly” them for you).
Line steak with slices of 3-month aged sheep’s milk cheese, prosciutto, corn and your mixed veggies; then slowly roll the entire steak – securing with toothpicks along the way to maintain it’s form.
Bake for 30 minutes, then slice each piece in two (it’s ok to cut through the toothpicks – just make sure to remove them when eating)!
Pair with a simple side of pinto beans, grilled green onions and crostini. Serve the soup mix over the top and finish with shredded cheese. You’re done!
And as if eating this delish recipe wasn’t good enough, you could win World Market’s Gourmet Giveaway Sweepstakes to accompany your fabulous Santa Fe taste – Just enter on Facebook!
The grand prize package includes:
- A trip for two (2) to Santa Fe, New Mexico (5 days including airfare and hotel)
- Hands-on Southwestern cooking class with a master chef
- Personally-signed glossy cookbook
- Multi-course dinner at the acclaimed Geronimo restaurant
- A Southwestern foodie tour with a cultural kick
- And a $1,000 World Market gift card
3 runner’s up will receive a $500 World Market gift card – and gain 5 additional entries if you share the sweepstakes with 5 of your friends (via FB share or email)! Enter daily for more chances to win.
**Sweepstakes active from August 18, 2012 to September 21, 2012. Good luck!
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This is a sponsored campaign with Pollinate Media Group™, but all opinions are my own.
