OLIVE-STUFFED FLANK STEAK
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
- To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
- Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
- Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.
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Nazik Naleem
[email protected]I made this recipe for a potluck and it was a huge hit! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
Hhh Tggh
[email protected]This recipe was a bit more challenging than I expected, but it was definitely worth it. The steak was so tender and flavorful. I would definitely recommend this recipe to others.
Muhammad Muslim
[email protected]I made this recipe for my husband's birthday and he loved it! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
Lesedi K Modipa
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the steak turned out great! I will definitely be making this again.
Hafiz noul
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth it. The steak was so tender and flavorful. I would definitely recommend this recipe to others.
Victoria Andrade
[email protected]I made this recipe for a dinner party and it was a huge success! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
4rdaxas Arda
[email protected]This recipe was easy to follow and the steak turned out great! I will definitely be making this again.
Eva Korantemaa
[email protected]I'm not a big fan of steak, but I really enjoyed this recipe. The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
Muhammad Bin Rajid
[email protected]This recipe was a bit time-consuming, but it was definitely worth it. The steak was so tender and flavorful. I would definitely recommend this recipe to others.
Grace Chipeta
[email protected]I made this recipe for a potluck and it was a huge hit! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
Rao Luqman
[email protected]This recipe was a bit more challenging than I expected, but it was definitely worth it. The steak was so tender and flavorful. I would definitely recommend this recipe to others.
Ray'Quan Walker
[email protected]I made this recipe for my husband's birthday and he loved it! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
Johnez Johnez
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the steak turned out great! I will definitely be making this again.
Mdnurulhaque Sarkar
[email protected]This recipe was a bit more time-consuming than I expected, but it was definitely worth it. The steak was so tender and flavorful. I would definitely recommend this recipe to others.
chef siviki
[email protected]I made this recipe for a dinner party and it was a huge success! The steak was cooked perfectly and the flavors were amazing. I would definitely recommend this recipe to others.
BLOOD- MAN
[email protected]This recipe was easy to follow and the steak turned out great! I will definitely be making this again.
asma saadani
[email protected]I'm not a huge fan of steak, but I really enjoyed this recipe. The steak was cooked perfectly and the olives and sun-dried tomatoes added a lot of flavor. I would definitely recommend this recipe to others.
Ruby Parkks
[email protected]This recipe was a hit with my family! The steak was so tender and flavorful. I will definitely be making this again.
Maria Dulman
[email protected]I made this recipe last night and it was delicious! The steak was cooked perfectly and the flavors were amazing. I will definitely be making this again.
edwin muchai
[email protected]This is one of those recipes that looks really impressive, but it's actually really easy to make. I made it for a dinner party and everyone raved about it. The steak was so tender and juicy, and the olives and sun-dried tomatoes added a lot of flavor