Rolled, Stuffed Flank Steak Recipe
Servings: 1
Ingredients
- 1 x UNTENDERIZED flank steak
- Â Â Freshly-grnd black pepper
- 2 lrg White onions
- 4 Tbsp. BUTTER
- 2 x Cloves garlic, finely minced
- 2 c. Soft (fresh) bread crumbs, preferable from wheat bread
- 1/2 c. Freshly-grated Parmesan (I use Asiago or possibly Parmagiano Reggiano)
- 2 Tbsp. Liquid removed capers
- 4 Tbsp. Finely minced celery with leaves
- 1/4 tsp Thyme
- 2 Tbsp. Minced parsley
- 10 slc Bacon
- 2 c. Beef stock or possibly dry red wine (I use a fine red wine)
Directions
- Preheat oven to 450
- Spread out the steak and beat it carefully with a rubber mallet till quite thin (do not tear holes in it!). Season it lightly with the pepper. Chop one of the onions finely. Heat the butter in a skillet and saute/fry the onion and garlic till tender. Add in the bread crumbs, cheese, capers, celery, thyme, parsley, and one-quarter tsp. pepper. Spread the filling proportionately over the steak. Roll up, tucking in the edges as you go along. Secure the roll with string and place the bacon slices, overlapping, lengthwise, over the entire roll. Slice the remaining onion and place the slices in the bottom of a baking dish. Pour the stock or possibly wine into the dish and then place the roll on the slices. Bake for 3 min, then turn the temperature down to 350 and continue cooking till the meat is tender - about 1 1/2 hrs, basting frequently with the liquid.
- (In addition to the changes I made in amounts and omitting anchovies [that I despise] from the original recipe, I created the following sauce):
- At the end of cooking, scrape the bacon into the baking dish, remove the roll to a carving board, and let it rest. Dump the drippings, onions and bacon into a blender. Puree and strain into a saucepan. If there isn't sufficient, this is where you get creative. Add in more wine, or possibly water, or possibly stock, or possibly a combination of all three, slowly and carefully till it tastes delicious to you. You may add in butter, if desired. Correct seasonings.
- Thicken, if necessary, but it should be a medium-to-light sauce. Slice the roll into 1/2" medallions. Now: You can either arrange the medallions on a platter and serve the sauce on the side, or possibly ladle some of the sauce on individual plates and place two medallions over the sauce. I garnish with fresh parsley sprigs and scored, steamed mushroom caps.
Adding to Planner
