MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK
I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
Provided by threeovens
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
- Turn steak over and season well with salt and pepper.
- Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
- Roll steak up and tie with kitchen twine in about 3 places.
- Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- Preheat oven to 375 degrees F and bring the steak to room temperature.
- Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
- Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
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Beji Mohamed
[email protected]This recipe was a disaster. The steak was burnt and the stuffing was raw. I would not recommend this recipe to anyone.
allen e
[email protected]This recipe was a waste of time and money. The steak was tough and the stuffing was flavorless.
Van Ruel
[email protected]The steak was overcooked and the stuffing was dry. I would not recommend this recipe.
Nathan Freeman
[email protected]This recipe was a bit too complicated for me. I would recommend it for more experienced cooks.
LEO Gallegos
[email protected]The steak was a bit tough, but the flavors were great. I would recommend using a more tender cut of steak next time.
Lali baba
[email protected]This recipe was easy to follow and the steak was cooked perfectly. However, I found the stuffing to be a bit bland. I would recommend adding some more herbs and spices to the stuffing next time.
Kizer Dragon
[email protected]I had some trouble finding flank steak at my local grocery store, but I was able to substitute it with skirt steak. The dish still turned out great!
Bishowjeet Kumer
[email protected]This recipe was a bit time-consuming, but it was worth it! The steak was cooked perfectly and the stuffing was amazing. Would definitely recommend this recipe.
Md Shorob
[email protected]I made this dish for my family and they loved it! The steak was cooked perfectly and the stuffing was delicious. Will definitely be making this again.
Ashaq Ali
[email protected]This recipe was easy to follow and turned out great! The steak was tender and flavorful, and the stuffing was a nice touch. Would definitely recommend.
Tino Marufu
[email protected]This was an amazing dish! The steak was cooked perfectly and the stuffing was delicious. The flavors were complex and well-balanced.
Mahim Ahmmed
[email protected]Loved this recipe! The steak was juicy and flavorful, and the stuffing was a perfect complement. Will definitely be making this again soon.
BIRENDRA CHONGBANG
[email protected]This Mediterranean-inspired stuffed and rolled flank steak was a hit at our dinner party! The flavors were incredible, and the steak was cooked to perfection. Will definitely be making this again.