Chorizo and Spinach Stuffed Braveheart Ribeye Cap
Chorizo and Spinach Stuffed Braveheart Ribeye Cap
Directions
- Season the Ribeye cap with salt and pepper.
- Sauté 2 lbs. of spinach with 1 Tbsp. chopped garlic, season and toss with 1 cup grated parmesan cheese.
- Lay the spinach and 2 lbs. of bulk chorizo sausage along the cap.
- Roll and tie the piece of meat.
- Roast at 325 F until done.
Ingredients
- 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap
- 1 Tbsp. garlic, clove(s), chopped
- 1 Cup Raffinato® Cheese Grated, Parmesan
- salt and pepper, to taste
- 2 lbs. sausage, chorizo bulk
- 2 lbs. spinach, fresh
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
