This is a full bodied recipe. It’s got big taste, rich flavors and bold colors. You have the fatty goodness of meat and cheese, the tangy spinach and aromatic carrot and pepper. And the colors – green, orange and red – to liven up the meal.
Great hot or cold. This technique is know as rouladen in Germany, paupiettes in France, or rollatini in Italy. If it’s that popular it’s gotta be good.
Stuffed Flank Steak (serves 4)
- 1 ½ lb flank steak, butterflied and quartered
- 2 tbsp olive oil
- 1 red pepper, thick julienned
- 1 carrot, thick julienned
- 1 egg
- 2 oz fresh spinach, stemmed
- 2 oz soft blue cheese
- 1/3 cup chicken broth
- Salt & pepper to taste
Preheat oven to 350°F. Season spinach, carrots, peppers with pepper. Steam for 3-5 minutes (just long enough to soften). Then remove from the steamer and set aside and let cool till they can be handled.
Chop steamed vegetables. Crumble feta with forks, and mix with chopped vegetables, egg and salt and pepper.
Butterfly the flank and quarter steak (for a referesher see the post on butterflying flank steak).
Spread a thin layer of stuffing evenly over the surface of each steak, leaving about a ½ inch margin on all sides.
Bind the steak with twine (see the post on butterflying a roast for tips on binding). Remember to roll steaks with the grain, so that the muscle texture will be exposed when cutting. This will also make it easier to cut and more pleasant to eat.
Season the meat with salt & pepper. Heat olive oil in an oven-proof skillet and brown the steaks on all sides (you may have to do more than one batch).
Add chicken stock to the skillet and place it in the oven for 20 minutes, turning at 10 minutes. This will cook the meat medium rare (subtract 5 minutes for rare or add 10 minutes for well done). After they’re out of the oven set the steaks aside under a foil tent for 5 minutes to let the juices settle.
In the meantime, deglaze the skillet with chicken stock, wine or butter and reduce the liquid to a sauce. Cut twine and serve steaks with sauce on the side.
Pairings: This goes well with a colorful veg, like steamed brocoli or carrot. A hearty burgundy or cabernet sauvignon is a good match, too.