Stuffed Flank Steak

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Ingredients

Adjust Servings:
1/4 cup Pine nuts
1/4 cup Golden raisins
1 Flank Steak
1 tsp Olive oil
1 bunch Spinach washed, bottom half of the stems removed
Pinch of Nutmeg
Salt
Black pepper
1 cup shredded Provolone cheese
Butcher twine
2 Garlic cloves thinly sliced

Stuffed Flank Steak

Cuisine:

    Meat stuffing is a great cooking technique that requires very little time or effort but will make you look like a culinary genius. This is a simple three-step process:
    • Flatten the meat.
    • Sprinkle it with the spinach and vegetable mixture.
    • Roll it up and tie it with a few pieces of meat twine.
    To turn it into a bracelet, you only need a few tablespoons of boiling tomato sauce.

    • 50 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    This stuffed flank steak, stuffed with ham, basil, and roasted red pepper, is one of our favorites for family gatherings! This classic meat roll has a spectacular performance.

     

    You can do a lot of work ahead of time (marinate, fill and roll) and then put it in the oven about 45 minutes before serving.

     

    To prepare a flank steak for you to roll, you need to shape it into a butterfly or ask the butcher to make it open like a book. The butterfly flank steak takes a bit of skill, so we usually let our butcher do it for us, but it is doable. You need a long, sharp knife and a steady hand.

     

    Position the flank steak, so the short end is facing you, place your hand over the steak, slice horizontally along the long side of the steak, cut the meat almost in half, and stop when there is about an inch. And you may just open it like a book and proceed to do the stuffing!

    Featured image:
    Sliced Stuffed Flank Steak
    by Mike @ flickr

    Steps

    1
    Done

    Preheat the grill over medium heat. Place the steak on a cutting board, cover with plastic wrap, and use a meat mallet or a thick-bottomed frying pan to mash the meat to an even ¼ inch thickness.

    2
    Done

    Heat oil on a large frying pan to fry. Medium heat. Fry the garlic and pine nuts and cook for one minute until the garlic is soft, then add the spinach and cook until completely wilted about 5 minutes.

    3
    Done

    Pour water into the bottom of the pot, then add raisins, nutmeg, salt, and pepper.

    4
    Done

    Season both sides of steak with salt and pepper. Spread the spinach mixture and provolone cheese evenly on the meat.

    5
    Done

    Roll the meat tightly as if you were making a jelly roll (or rolling up a sleeping bag). Use slaughter lines to secure the meat at both ends and in the middle.

    6
    Done

    Place the flank steak on the grill and close the lid. Cook until the base is beautifully golden, about 5 minutes, then turn 90 degrees and continue baking.

    7
    Done

    Repeat this process until the steak is browned on all sides and fully cooked (instant-read thermometer inserted in the thickest part should read 135°F).

    8
    Done

    Wait 10 minutes before cutting

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