Thursday, March 29, 2012
My Recipe Box - Stuffed Flank Steak
My mom used to make stuffed flank steak in much the same way as this recipe. She would never have used boxed stuffing as she always made her own.
This is just a slightly upscale version of hers.
I made my own gravy using caramelized onions and homemade stock. I also didn't bother drenching the meat in flour before browning.
I have also stuffed it with spinach or gravy
Mushrooms would be great served with this.
1 large fl ank steak, about 1 1/2 lbs (750 g)
3 tbsp (45 mL) olive oil, divided
1/2 cup (125 mL) fi nely chopped onion
1 large clove garlic, minced
1 cup (250 mL) panko bread crumbs
or 1 1/2 cups (375 mL) coarse fresh bread crumbs
1/2 cup (125 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) chopped fresh thyme or basil or a mixture
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (50 mL) all-purpose flour
2 tbsp (25 mL) all-purpose flour
1 1/2 to 2 cups (375 to 500 mL) beef broth or stock
1/2 cup (125 mL) dry red wine
1. Butterfly steak lengthwise using a horizontal cut (do not cut all the way through to opposite side). Open up on butcher paper; cover with plastic wrap and whack with smooth side of a meat pounder (or bottom of a heavy skillet) until about 3/4 inch (2 cm) thick.
2. Over medium heat, heat 1 tbsp (15 mL) oil until shimmering hot in a medium frying pan. Add onion and garlic; sauté 3 minutes or until onion has softened.
3. Meanwhile toss panko bread crumbs with Parmesan, herbs, salt and pepper in a bowl. Add onion mixture; toss until well combined. Set aside.
4. If roasting right away, preheat oven to 375°F (190°F).
5. Lay pounded steak so grain of meat goes left to right in front of you. Leaving 2 inches (5 cm) uncoated on far long side, pat filling over meat. Beginning near you, tightly roll up the steak forming a neat roll.
6. Cut 5 pieces of twine, each about 20 inches (50 cm) long. Beginning at the middle, tie roast, spacing ties evenly apart. Trim twine ends; discard. Neaten ends of roll by tucking in any spilled filling or ragged bits of steak. (If making ahead, cover and refrigerate for up to a day. Add 15 minutes to roasting time.)
7. Over medium- to medium-high heat, heat 2 tbsp (25 mL) oil until shimmering hot in a large heavy frying pan capable of going into the oven (cast iron is ideal). Meanwhile, roll tied steak in flour until heavily coated; discard flour that does not cling to meat.
8. Add steak to pan, turning for 8 to 10 minutes in total until lightly browned on all sides. Turn roast seam-side down in pan. Place in oven for 30 minutes or until internal temperature is 130°F (55°C). Remove steak to cutting board, cover meat with foil and let rest 10 to 15 minutes (this completes the cooking).
9. For sauce, add flour to hot pan; stir over medium heat for 1 minute or until absorbed. Pour in 1 1/2 cups (375 mL) broth and the wine; gently whisking, bring to a boil. Sauce should be nicely thickened; if too thick, add more broth as needed. Taste sauce; add seasonings as needed. Strain into a warmed container.
10. Slice steak widthwise into 1/2-inch-thick (1-cm) slices, removing strings as encountered.