Stuffed Flank Steak
I totally stole this recipe from Trader Joe's, but I didn't feel like driving there last night so I went to the local grocery store and made this myself.
It was just as good as TJ's, and a whole lot cheaper.
I don't think I actually used flank steak last night, but I found a very thin cut of meat. Came with 3 large pieces. I seasoned both sides generously in garlic salt and pepper. MAKE SURE THE MEAT IS THIN ENOUGH THAT YOU CAN ROLL IT UP.
Then, add a bunch of basil, a handful of chopped red peppers, and a good amount of goat cheese. Roll up, and seal with a toothpick or kitchen twine.
I then oiled up a pan, places the 3 rolls of meat on top and drizzled with olive oil. I tossed it into an oven at 350º for about 15-20 minutes.
It's a quick dish to prep and make, and it looked good! You could plate it with a salad or soup or more veggies or potatoes for a complete meal.
I think I posted this here once before, but it would have been quite a while ago.
Flank Steak Roulade
By all means, add or substitute your favorite bulk sausage, cheeses, mushrooms, meats—after you’ve tried it my way!
4 cups whole fresh spinach leaves, impeccably clean, stemmed if the stems are tough
1 flank steak, about 1 1/2 lbs (and no larger!),
butterflied (split in half to open like a book)
3 large garlic cloves
8 oz. cream cheese, softened (NOTE: use Philadelphia brand; the “gum” is needed)
1/2 cup drained and chopped pimiento-stuffed green olives
1 cup (or so) thinly sliced oyster mushrooms, about 1/4 lb.
2 teaspoons fresh thyme leaves, chopped
1/2 cup freshly grated Parmigiano-Reggiano
1/4 lb. thinly sliced pancetta
16-20 baby onions, boiled one minute, let cool,
then root and stem ends sliced off, peels slipped off
2-3 tablespoons olive oil
2 cups low-salt beef broth
1 cup good Rioja (or Cabernet Sauvignon)
2 bay leaves
salt (careful!) and pepper to taste
2 tablespoons unsalted butter
Prep all vegetables as indicated above, and mise en place.
Blanch the spinach in a little water, covered, just until wilted, about 2 minutes. Drain, rinse in cold water, and blot thoroughly dry with paper towels. Chop coarsely. Blot yet again—you want flavor, not water—and set aside on paper toweling.
Preheat oven to 350 degrees. Lay out the meat, with narrow end closest to you. Pass the garlic cloves through a press directly onto the beef, and rub the paste all over it. Now spread the cream cheese over the entire surface. Sprinkle the chopped olives over the cheese, then scatter the mushrooms over the olives.
Scatter the chopped spinach over the cream cheese mixture. Sprinkle with the thyme leaves and the Parmigiano-Reggiano, and lay on the pancetta slices.
Carefully roll up the meat, jelly-roll style, beginning with the narrow end. With 7 or 8 15” lengths of kitchen string, tie the meat at 1-inch intervals and tuck in the ends as best you can.
Slick a large cast iron pan with the olive oil and set it over medium heat. Carefully set in the roulade, seam side up. Brown the meat and the onions, turning and stirring and fussing, for about 10 minutes. A bit of the filling may ooze out while the roulade cooks, but that’s part of the fun.
Place the roulade in a 9 x 12 x 3” roasting pan—ideally a 2 1/2 quart oval enameled cast iron gratin. Surround the meat roll with the onions. Pour broth and wine over the meat and tuck the bay leaves in the broth. Bake until a meat thermometer registers 125 for medium-rare, 25-35 minutes, depending on ingredients and mood. Let the roulade rest on a cutting board for 10 minutes while you:
Thicken the cooking liquid somewhat with the onions over medium heat right in the gratin, seasoning and tasting carefully as you go along. Swirl in the butter at the end. (The beauty of a small kitchen is that you can keep the roulade really warm near your gravy-making efforts.)
With a large, very sharp knife, slice the roulade into 1/2” thin slices. Dribble the gravy and onions over the meat. Serve with warm crusty bread, roasted potatoes (p. XX), a nice roësti (p. XX), or buttered mashed potatoes (p. XX). You could easily make any of the potato dishes while the roulade braises and rests.
Yield: 4 servings
When I stuff a flank steak I cut a pocket in it trying to make as much room inside and not making the opening any larger than it must be and leaving about a 1" border all around. My general stuffing has ground pork amnd veal, chopped spinach, bread crumbs, parm.cheese, minced carrots, thyme, rosemary, sage, parsley a couple of eggs and salt and pepper. After stuffing the steak I sew it closed and then in a dutch oven, this is a good time for an oval LC pot, brown it all over and then braise in beef stock and red wine. Then chill and when firm slice and serve with a creamy garlic sauce. You can feed quite a number of people with it. It is an old favorite go to summer party dish that always get raves and it looks so pretty when sliced.