Tuesday, April 28, 2015

Stuff Your Flank...

Everyone has a favorite cut of beef and a favorite preparation and once the art of cooking your beef to your specific preference is mastered there ends the story. When was the last time you steered away from your favorite steak preparation?  Let's look past the grill for a moment and the the classic choice of filet mignon, london broil or a strip steak and choose a different cut of beef like the flank steak for a change.  It is relatively priced and so versatile.  It is great sliced ultra thin for sandwiches and perfect for a quick stir fry but how about we take it a little farther and stuff it.  It is so easy to do and the end result is a perfectly cooked piece of beef perfection wrapped around a delicious middle. Try it tonight...Beef it's what's for dinner.

Italian Stuffed Flank Steak 
1.25 lb. Flank Steak
2 Tablespoons Olive Oil
3 Cloves Garlic (minced)
4 Cups Spinach (washed and dried)
8 Slices Provolone Cheese
8 Slices of Red Roasted Peppers
1 Cup Red wine
1 Cup Water

In a medium size pan
Heat olive oil over medium heat
Add garlic
Season with salt/pepper
Cook for 3-4 minutes or until lightly browned and fragrant
Add spinach and toss to coat with olive oil and garlic
Cook till wilted - about 3 minutes
Remove from heat and allow to cool

Preheat oven to 350 degrees
Lay flank steak on a clean, flat work surface
Season with salt/pepper
In the middle of the meat overlap 4 slices of provolone on meat
Next add the spinach on top of the cheese
Next top with red roasted peppers
Overlap remaining 4 slices of provolone cheese over filling
Gently fold left side of flank steak over filling tuck under stuffing
Then gently fold the right side of flank steak over top of left folded side
Place meat on a rack inside of a roasting pan
Pour red wine and water over the top of the stuffed steak
Allowing the fluid to collect in the bottom of the roasting pan
Place in oven and cook for 45 minutes
Remove from oven and allow to cool for 15 minutes
Gently remove remove steak from rack and place on a cutting board
Slice into 1 inch pieces
Discard liquid from roasting pan

***For a more medium rare cook for 1 hour and allow to cool for 10 minutes before slicing

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